Michael Chiarello's Asparagus

Michael Chiarello's Asparagus
Servings: 6


  • 2 pounds medium asparagus
  • 2 ounces pancetta, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup thinly sliced leek
  • Salt
  • Black pepper

Make It

1. Trim tough ends off asparagus; cut into 1-inch pieces.

2. Saute pancetta in olive oil over medium heat until almost crisp, about 5 minutes. Add leek; cook until softened.

3. Cook asparagus in boiling salted water until tender, 3 to 4 minutes. Drain; add to skillet. Toss with salt and pepper. Makes 6 servings.