[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