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