Napa Farmhouse 1885™: Spring Asparagus & Pancetta Bruschetta

Wednesday, April 16, 2014

Spring Asparagus & Pancetta Bruschetta

I am spending Easter in Southern California with my family. The temperature is supposed to be 85 degrees so we are having a holiday brunch and a cold buffet for dinner. Two meals for a crowd in one day equals a stressful time, right? Not if you plan a menu around easy, quick and delicious dishes.

The asparagus & pancetta bruschetta is a perfect example. Paired with poached eggs, this dish is a wonderful addition to a Spring brunch. We are adding fruit salad, coffee cake and bubbles for our Easter party. How good does that sound? What are you making for Easter this Sunday?

Spring Asparagus & Pancetta Bruschetta
(6 servings)

1 bunch organic asparagus, cleaned and trimmed, tied into a bundle with kitchen twine
2 oz pancetta, diced
1 tbsp extra virgin olive oil, plus more for drizzling
sea salt
freshly ground black pepper
1/2 cup shredded Parmigiano Reggiano
1 loaf excellent quality french or sourdough baguette

Add 1 inch of water to a large stockpot and bring to a boil. Add 1 tbsp salt. Add the bundle of asparagus tips upright. (Lean against side of pot to support) Steam for 7-15 minutes or until crisp tender. Remove from steamer pot and set aside.

Heat a large skillet set over medium-high. Add the pancetta and 1 tsp black pepper and fry until crisp. Add the steamed asparagus and 1 tbsp olive oil. Stir until asparagus are hot.

Set oven temperature to broil. Cut baguette in half lengthwise and place on baking sheet cut side down. Broil for 1 minute. Turn bread and broil for 1-3 minutes, or until bread is golden brown. (watch carefully and don't let burn) Remove from oven and cut bread into serving pieces.