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6 slices pancetta
4 ounces sun-dried tomatoes cut into strips crossways
⅓ cup pine nuts toasted
⅓ cup finely shredded fresh basil
¼ cup olive oil
¼ cup red wine vinegar
salt and pepper
3 bunches asparagus
Preheat oven to 325°F.
Place 6 slices pancetta on a baking tray. Bake for 5 to 10 minutes or until crisp. Remove and cool slightly. Tear into pieces. Combine pancetta with 4 ounce sun-dried tomatoes, cut into strips crossways, ⅓ cup pine nuts, toasted, ⅓ cup finely shredded fresh basil, ¼ cup olive oil and ¼ cup red wine vinegar. Season with salt and pepper. Cook 3 bunches asparagus in boiling water for 3 to 4 minutes. Drain. Serve asparagus topped with tomato mixture.