Pancetta Tarragon Asparagus

Ingredients

• 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

Directions

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

Arrange pancetta on the prepared baking sheet.

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.