Roasted Lemon Asparagus with Pancetta

Need a quick vegetable for tonight’s dinner? This recipe uses asparagus, which is in season at this time of year. I concocted this dish with a few things I found in my kitchen.

1 bunch asparagus
Juice from 1/2 lemon
1/8 cup olive oil
1/8 lb pancetta (about 4-5 slices)

Slice or rip the pancetta into bite-sized pieces. After washing the asparagus, toss the first five ingredients together and line the asparagus in a glass pan. Sprinkle with pepper. Bake at 400 degrees for approximately 15 minutes. Asparagus will be tender and pancetta will be crispy. Once out of the oven, sprinkle with asiago cheese if desired. Enjoy!

I am sharing my recipe with Simply Sugar and Gluten Free, Food Trip Friday, Simple Living with Diane Balch and Cybele Pascal Allergen-Free Cuisine.


One response to “Roasted Lemon Asparagus with Pancetta

  1. I love asparagus 🙂 this recipe looks very delish and easy to follow too 🙂 Thank you for sharing 🙂 Dropping by from Food Trip Friday 🙂

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