Lemony Roasted Asparagus with Pancetta

Lemony Roasted Asparagus with Pancetta

January 16, 2019
Alice
Recipes, Veggie, Veggies

Lemony Roasted Asparagus with Pancetta

Lemony Roasted Asparagus with Pancetta

Recipe By: Alice Morrow

Lemony Roasted Asparagus with Pancetta

Ingredients

2 lbs. fresh asparagus, cleaned and tough ends removed
1 bottle McCormick’s Herb and Garlic Marinade
Kosher salt, lemon pepper, garlic powder
8 oz. diced fresh pancetta
⅓ c. bacon bits
Olive oil
Reduced and thicken balsamic vinegar
Sliced lemons

Instructions

The day or two before serving, place cleaned asparagus in a baggie and season with salt and lemon pepper. Pour enough of the marinade to coat the veggies. Refrigerate.
When ready to prepare, preheat oven 400.
Line a baking sheet with foil and spray with PAM.
Place the asparagus on the baking sheet and pour the marinade on top of it.
Drizzle with olive oil.
Sprinkle the pancetta and bacon bits across the top.
Place sliced lemons across the middle of the veggies.
Roast in oven for 8-12 minutes until asparagus are tender but still crispy.
Remove from oven and drizzle with the reduced, thickened balsamic vinegar*.

Notes

*****You can buy the thickened balsamic vinegar at specialty stores. It is thick like chocolate syrup.

featured Lemony Roasted Asparagus Pancetta

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