Recipe. You Won't Want to Miss This!

Orecchiette with Asparagus, Onion and Pancetta

Springtime arrived and, with it, beautiful asparagus. Despite what so many cookbooks tell you, the best way to bring out the elusive flavor of this vegetable is to roast it. This will add a lovely, slightly charred flavor and keep it firm and crunchy.

1/3 cup diced pancetta or uncured bacon

Olive oil

1 medium sweet onion, chopped

1 tsp chopped garlic

I large bunch fresh asparagus

1 splash of good balsamic vinegar

Freshly ground black pepper

Sea salt

½ cup or more freshly grated pecorino

8-10 oz. orecchiette (preferably whole wheat)

Cut a slice of pancetta into ¼-inch dice. Peel and chop a medium sized sweet onion.

Break off the tough ends of the asparagus and peel the stalks (this is important, despite what some chefs may say). Cut the asparagus on the diagonal into 1-inch pieces.

Now comes the simple and fun part. Toss pancetta, onion, garlic and asparagus, a good grinding of black pepper, and a splash of balsamic vinegar together. Place in an oven-proof skillet and roast at 400ºF tossing occasionally until the pancetta is crisp and the vegetables are slightly charred.

In the meantime, fill a large pot with slightly salted water (remember the pancetta). Bring to a boil and add the pasta. Cook until al dente. This can vary with the size and age of the pasta. Whole wheat pastas take a bit longer than semolina pastas.

Drain the pasta, saving some of the cooking water. Mix the hot vegetables with the pasta and let heat for a couple of minutes on the stovetop, adding cheese and pasta water to make a slightly creamy sauce. Serve more cheese at table.

Serves 4

Editor’s Note: It is HB’s “bad” that this recipe comes to you at the tail end of asparagus season. We had put Saturday recipes on hold during the Pandemic and just recently resumed. We hope you venture out to your local farm stand or farmer’s market to pick up some “last of spring” asparagus. It’s definitely a treat and the asparagus has been delicious this season! This recipe lends itself to using other vegetables as they are in season, and your favorite pasta.