As the summer approaches and food options become lighter due to the warming weather, I’ve decided to share this recipe with you. I’m hoping that as I go forward the ill be able to keep up with a #recipeoftheweek. This is a simple dish only taking roughly 10 mins to make from start to finish! And the beauty of it is, it’s a one pot wonder to save on the washing up! This is a great accompaniment to meaty fish such as Monkfish or Seabass, it also goes well with the Sunday roasted leg of lamb!
Here’s what you’ll need!
- Handful of pancetta lardons (if you like more bacon, just add more)
- 1 shallot (diced)
- 2 cups of peas (petit pois preferably)
- 1 bunch of asparagus
- A handful of grated parmesan (plus more for garnish)
- Butter, salt and pepper.
Heat a frying pan over a medium heat, add the pancetta to the pan and cook until golden brown and all of the fat has rendered out. Remove the pancetta from the pan leaving the fat behind, reserve the pancetta on the side until later.
Add the shallot to the pan and cook until soft and tender, add the bacon and asparagus to the pan, a minute later add the peas and a knob of butter, cover with a lid and cook for another 30 seconds add a table spoon of water, season with salt and pepper.
Add the grated parmesan, if you’re a cheese lover add more! Coat the asparagus, peas and bacon with the cheese and butter until its glossy and creamy.
Serve immediately and enjoy!
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