Pancetta Tarragon Asparagus


  • 3/4 pound thickly sliced pancetta
  • Olive oil, or as needed
  • 1 cup thinly sliced shallots
  • 3 bunches fresh asparagus, diagonally sliced
  • 2 tablespoons dried tarragon
  • Salt and ground black pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Arrange pancetta on the prepared baking sheet.

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Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.

Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.