Ingredients:
12 Asparagus spears, trimmed and cleaned
2 T olive oil
1 medium shallot, minced
3 slices of pancetta
2 T crumbled gorgonzola
Instructions:
Heat olive oil in a large sauté pan over medium heat. Add shallots and cook for 1 minute. Add asparagus and cook for 10–12 minutes, shaking the pan occasionally, until asparagus is fork tender. Meanwhile, cook pancetta in a small pan over medium heat, about 5 minutes per side; drain on paper towels. Crumble pancetta over asparagus, top with gorgonzola, and broil for 1–2 minutes until cheese melts.
recipe and photo by Jenn Borealo, Culinary Specialist at Alstede Farms
