Sun 6 Apr 2014
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.
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
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. Serves 8-10.
From the April 2014 issue of Canadian Living