Asparagus and Mushroom Sauté With Pancetta Asparagus and Mushroom Sauté With Pancetta

Food styling by Nicole Young | Prop styling by Madeleine Johari
Image by: Jeff Coulson

Tender-crisp spears of spring asparagus don't take long to cook, freeing up your oven for other sides. A little red wine vinegar added at the very end brightens up the flavours.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2014

Ingredients

  • 1 pkg pancetta
  • 3 shallots sliced
  • 3 bunches asparagus trimmed and cut in 2-1/2-inch (6 cm) pieces
  • 2 pkg cremini mushrooms quartered
  • 1/2 teaspoon pepper
  • pinch salt
  • 2 tablespoons red wine vinegar

Method

In large nonstick skillet over mediumhigh heat, cook pancetta, stirring occasionally, until crisp, about 5 minutes.

Add shallots, asparagus, mushrooms, pepper and salt; cook, stirring occasionally, until asparagus is tendercrisp, about 8 minutes. Stir in vinegar.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 212 mg
  • Sugars 2 g
  • Protein 7 g
  • Calories 79.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 9.0
  • Folate 66.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 12.0
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Asparagus and Mushroom Sauté With Pancetta

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