Ingredients:
12 asparagus spears, trimmed
2 Tbsp olive oil
1 shallot, minced
3 slices of pancetta
2 Tbsp crumbled gorgonzola
Directions:
– Sauté shallot in olive oil over medium heat for 1 minute.
– Add asparagus; cook 10–12 minutes, tossing occasionally, until tender.
– Cook pancetta separately until crisp; drain and crumble.
– Top asparagus with pancetta and gorgonzola; broil 1–2 minutes until cheese melts.
Recipe & photo by Jenn Borealo,
Alstede Farms Culinary
& Educational Specialist, Retired
