Sautéed Asparagus Redux

April 23, 2015

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

One of the most popular spring recipes on Food52 is the Absurdly Addictive Asparagus from kaykay. Its two primary ingredients are pancetta and asparagus, a duo that can do no wrong. With this in mind, I made my kids bacon and asparagus sandwiches on bread slathered with mayonnaise and Dijon mustard.

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The key detail to this sandwich is how you cook the asparagus. A few years ago, I interviewed Carlo Mirarchi from Roberta's and he told me he never blanches asparagus. Instead, he sautés it in olive oil to cook the spears without losing any of their flavor. I've loyally followed his advice ever since. For bonus points here, consider sautéing them in bacon fat. I sprinkled on some fresh thyme at the end. And shined some apples for their dessert. 

What's in your lunch today? See some of the twins' past lunches.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.