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. 

It is "Easy Easter Sides" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Easter recipe? Feel free to share in the comments section or link to your blog if you have one. 

Feed Me Phoebe: Roasted Carrots with Za'atar
Jeanette's Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za'atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

napa farmhouse 1885

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

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