Sautéed peas and asparagus with crispy pancetta
- Preparation 20 min
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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🌱 A green dish with real character
This is the kind of recipe that lands on the table quietly… and disappears even faster. Bright green vegetables with a nice crunch, properly crispy pancetta, and fresh oregano that adds aroma without taking over. Simple, but never boring. Perfect as a side dish, or even as a light main when fresh, clean flavors are what you’re craving.
It’s also a great option when entertaining without overthinking it. Few ingredients, quick cooking, and a dish that looks good on the table. It fits just as well into an easy weeknight dinner as it does into a more polished spread, always holding its own without trying too hard.
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✅ Vegetable cooking
Keep the heat fairly high to preserve a nice crunch and prevent the vegetables from becoming soft.
✅ Make-ahead
The pancetta can be cooked a few hours in advance and stored in the refrigerator, then added at the very end.
✅ Storage
Keeps for up to 2 days in the refrigerator in an airtight container.
✅ Freezing
Freezing is not recommended, as the peas and asparagus would lose their texture.
✅ Substitutions
Replace oregano with fresh thyme or rosemary to change up the flavor profile.
✅ Serving ideas
Serve with grilled fish, poached eggs, or roasted poultry.
Ingredients
- 3 tbsp (45 ml) olive oil
- 350 g (12 oz) thick-cut pancetta, diced
- 2 French shallots, sliced into rounds
- 2 cups (500 ml) frozen green peas
- 20 small asparagus, ends trimmed, cut into 5 cm (2 in) pieces
- 10 fresh oregano leaves, finely chopped
- Salt and freshly ground pepper
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Preparation
- Heat a large skillet over medium heat. Add about one third of the olive oil and cook the pancetta for 6 to 8 minutes, until nicely crispy. Drain the pancetta and set aside in a bowl.
- In the same skillet, add the remaining olive oil and cook the shallots for about 2 minutes, until softened and translucent. Add the peas and asparagus, season with pepper, and increase the heat to medium-high.
- Sauté the vegetables for 8 to 10 minutes, stirring often, until the asparagus is tender but still crisp. Add the reserved pancetta and fresh oregano, then continue cooking for about 2 minutes to warm everything through. Adjust seasoning if needed, transfer to a serving dish, and serve immediately.
Yes, absolutely. Fresh peas work very well. Slightly reduce the cooking time to preserve their natural sweetness. Please god stay away from canned peas.
Yes. Thick-cut bacon, guanciale, or smoked lardons are good alternatives. Adjust the salt accordingly.
Yes, especially when paired with protein such as eggs, chicken, or fish, or served over grains or short pasta.
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