Make Ahead
Absurdly Addictive Asparagus
Popular on Food52
322 Reviews
Heather P.
October 7, 2020
Is this adaptable to make a salad?
Elizabeth D.
October 7, 2020
Of course! Anything can be adapted to make a salad. This would be delicious over bitter greens like arugula, add a little quinoa and toasted pine nuts. It'd be delicious. Keep the dressing simple, good quality extra virgin olive oil, salt and pepper, and a squirt of lemon juice.
Your imagination is your guide.
Your imagination is your guide.
Lisa M.
September 21, 2020
An absolute family favorite! This is a recipe that you can pull out for special guests and it will be the talk of the table. I’ve made it at least four times in the last two weeks and there’s never a stalk left.
Marielle
April 22, 2020
Wow! This is definitely a new quick and easy dinner staple my house! Thank you!
slickrock
April 21, 2020
First review I have submitted online. Had to say how extraordinarily good this recipe is! Only change was porkchetta for pancetta. This awesome dish was so great we ate immediately, then made 3 more times this week. Combined left over roasted sweet potatoes with asparagus in skillet, then added eggs cooked until yolks were custard like. Wow! New breakfast favorite! Thanks for this most incredibly flavorful dish!
margaret S.
April 21, 2020
Today I made this with what I had, and it was delicious. I used green beans, garlic, scallions, lemon rind and roasted walnuts. My husband doesn't do porky meats so we didn't include that.
OldGrayMare
April 19, 2020
THE best...we have been known to stand at stove and demolish the pan right then and there! (Um...more than once)
Rebekah F.
February 19, 2020
I have made this several times now. Mostly with asparagus, but have used green beans, also. The last time (last night) I made it, I halved it and that was my dinner..just this. I have, on occasion, just squeezed some lemon juice over when I was too lazy to zest. I have made it with and without orange zest...either way, it is delicious! I also remove the pancetta when sauteing the veggies and adding it back at the end, so that it is fairly crispy. One of these days, I will put it over some pasta, for a more robust dinner. But last night, just this was enough. Sigh...happy girl :-)
Robyn P.
November 18, 2019
I made this for a Friendsgiving and substituted green beans since I couldn’t find good asparagus (the spears at Whole Foods were gray and sad-looking). It was fantastic! The only other change I made was substituting Sweet Earth “bacon” for the real stuff since I don’t eat meat. Would also consider making with marcona almonds instead of pine nuts. This has earned a permanent spot on my T-Day menu!
Cheryl
November 18, 2019
What a great idea to sub green beans! When I made it, I omitted pancetta (vegan) and it was still scrumptious.
judy
October 23, 2019
All dressed up with so many ingredients. NO wonder it is addictive. So many friends are brought to the party. give me a pound of Asparagus and some lemon butter, and that is enough for me--maybe a sprinkle of salt. Steamed quickly in the micro and I am a happy camper. Or roasted I the oven works too.
Elizabeth D.
September 9, 2019
Delicious recipe, given the ham was salty and greasy, I didn't add butter or salt. In fact, for the amount of panchetta, I doubled the asparagus and found it delicious. It's a delightful lunch over gluten-free pasta.
One hint is the asparagus cooks quickly, have all your ingredients ready before starting. I slightly over cooked the asparagus getting the other ingredients ready. In all - it's a delicious recipe!
I brought if over to a friend's house for Thanksgiving and was asked to bring it back subsequent holidays. It's a hit where ever I bring it!
One hint is the asparagus cooks quickly, have all your ingredients ready before starting. I slightly over cooked the asparagus getting the other ingredients ready. In all - it's a delicious recipe!
I brought if over to a friend's house for Thanksgiving and was asked to bring it back subsequent holidays. It's a hit where ever I bring it!
Rey C.
August 26, 2019
Wow. Where’s the disconnect? I hoped this was going to be one that sent me over the moon. Instead I got sent over to “meh”. In saying that though, I guess I’ve learned that I love grilled asparagus more than any combination of beautiful ingredients.
Sonlyka
May 4, 2019
I hate asparagus! But I made this as a side dish for our anniversary dinner because my husband loves asparagus. I inhaled it! It was amazing! It’s the only asparagus that I will eat. Thank you for making something so gross amazing 😉
linded
April 21, 2019
My pancetta was very lean and meaty, and didn’t yield much fat. I’d use half as much next time. Used olive oil instead of butter because I wanted to serve it room temp. Delicious with the leeks, pine nuts and citrus zest. Everyone loved it, but the meaty pancetta made it richer than I wanted. Will make again.
Rebecca K.
March 30, 2019
Even though I saved this recipe years ago, I decided to use it for the first time last night with company who said they liked asparagus. Didn't have pancetta on hand but did have a strip of crispy bacon from the night before and crumbled that in instead. Dear God, where have you been all my life? Absolutely amazing.
Cheryl
March 29, 2019
Delicious! I used only lemon zest and (embarrassed to say) didn't have fresh garlic so used a little garlic powder. Made it vegan with no pancetta and vegan butter. Ate 1/3 of it myself and that was with restraint! Will at least double next time. Thank you!
Cheryl
March 30, 2019
Since I didn't have the fat from the pancetta, used a bit of Avocado oil. Perhaps next time I'll use olive oil as it would be more flavorable.
Cheryl
March 26, 2019
Tried this tonight. Based on reviews, I cut the orange in half. I don't think it was necessary and would keep the original amount next time I cook this. I made a couple adjustments. I took the pancetta out of the pan and drained it on a paper towel so it would stay crisp. I got rid of half the bacon grease because I thought there was way too much with the addition of butter. I did not add the pine nuts or pancetta with the parsley, garlic, lemon and orange peel. Instead, I served the asparagus/leeks topped with pancetta and pine nuts. We loved it. Pancetta was nice and crisp and the nuts did not get lost or overpowered by the garlic and peels. This will definitely become part of our asparagus rotation while it is in season. May use method, as suggested, with other veggies as well.
Maria
March 25, 2019
I tried this last night and it was outstanding! Next time I will try the very same recipe with quartered brussel sprouts.
Jenny A.
November 30, 2019
Do you think you'll par cook your brussels sprouts before making this recipe? I'm thinking the same thing since asparagus isn't in season now...
OldGrayMare
March 24, 2019
Have been making this since recipe first came out on Food52 blog....has never failed to wow. First time I made it, it never made it to the table....”Ed! You have to come try this right now!” We snarfed it down standing at the stove!
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