Sautéed peas and asparagus with crispy pancetta

Name: Sautéed peas and asparagus with crispy pancetta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
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

Preparation 20 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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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.