Prep 40 mins
Cook 15 mins
from bon appetit, a wonderful first course for springtime
- 1 1⁄2 cups canned chicken broth
- 1 ounce dried morel
- 8 ounces pancetta, chopped
- 1 1⁄2 lbs asparagus, sliced into 1 ",pieces
- 6 shallots, chopped
- 6 cups arugula
- 5 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons parsley
- heat chicken broth to simmer in small pot.
- remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
- in skillet cook pancetta until crisp, remove and drain.
- add some oil to skillet.
- add asparagus, shallots, morels and cook about 5 minutes.
- add the broth ans simmer until crisp tender, 5 minutes.
- arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
- add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.
We finally started getting some kosher pancetta in this country, and I've been eating the stuff straight out of the package, it's so good. I was so happy to find a recipe that combined my newest favorite food with one of my long-time favorites, asparagus (and let's not forget mushrooms). I didn't have any dried morel, so I use some Chinese-style dried mushrooms, and subbed some small onions for the shallots. This is a really classy side dish or appetizer. Now that I can get the pancetta, I'll be making it often! Thanks loads, Chia!
This was fun! I made mine vegan by skipping the pancetta and using vegan bacon bits instead. I used WAY more morels than the recipe called for (since I have a ton of them in the fridge). I also thickened up my gravy with a little corn starch. My end result was beautiful! I served mine with rice on the bottom, skipped the arugula (wish I hadn't, as that would give a nice spicy depth of flavor), then the asparagus over that and then topped with the mushroom gravy.
Hi Chia, This was a very interesting recipe to make and by far one of the best I have made in the past 6 months. First, I found fresh Morel Mushrooms to be a little pricy... so used a combination of fresh White Button Mushrooms and dried Italian Porcini Mushrooms. Instead of Pancetta, I used Turkey Bacon Slices. I had cut away the bottom harder part of the asparagus and then into bite size pieces. The arugula with lemon and olive oil made the dish even more interesting. If I had to made the dish again, I would try to first par-boil the asparagus to retain the bright green color and then just add briefly to the already sauted mushrooms (after the liquid was reduced). This is surely a 5 star recipe and to recommend to everyone! Thanks! Skipper/Sy