Tuesday, November 29, 2022
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Stay safe: Don’t use space heaters with extension cords

'Tis the season for space heaters and...

‘What Now Lanark County?’ event, December 9

Do you have your ticket yet? Don’t...

Kintail Country Christmas, December 10

The historic and picturesque museum located at...
LivingFood and DrinkAsparagus and Mushroom Sauté With Pancetta

Asparagus and Mushroom Sauté With Pancetta

[Susan Hanna]

Asparagus and mushroom pancetta

Serves 8-10.

This delicious side dish from the April 2014 issue of Canadian Living takes only minutes to prepare and would be perfect for a spring dinner party or Easter feast. Crisp some bacon or pancetta, sauté the veggies, add a little vinegar at the end and it’s ready!

Avoiding Additives and Preservatives

I used nitrite-free bacon instead of pancetta. Look for a red wine vinegar with no sulfites added. I use Eden Organic brand. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.


  •  1 pkg (150 g) diced pancetta
  • 3 shallots, sliced
  • 3 bunches (each 450 g) asparagus, trimmed and cut in 2-1/2-inch (6 cm) pieces
  • 2 pkg (each 227 g) cremini mushrooms, quartered
  • ½ tsp (2 mL) pepper
  • Pinch salt
  • 2 tbsp (30 mL) red wine vinegar


In large nonstick skillet over medium high heat, cook pancetta, stirring occasionally, until crisp, about 5 minutes. Add shallots, asparagus, mushrooms, pepper and salt; cook, stirring occasionally, until asparagus is tender-crisp, about 8 minutes. Stir in vinegar.

 From the April 2014 issue of Canadian Living




From the Archives