Asparagus with Pancetta and Oyster Sauce | CUESA

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Asparagus with Pancetta and Oyster Sauce

Source:

Lulu Yang, Lulu’s Kitchen

 Serves 4

INGREDIENTS

1 pound asparagus, trimmed and blanched
1 tablespoon olive oil
¼ cup pancetta, finely diced
1 large clove garlic, minced
1 tbsp oyster sauce
1-2 tablespoons chicken stock or water
Hot chili oil, optional

 

PREPARATION

  1. Heat oil in pan, add pancetta and stir for 1 minute. Remove pancetta and set aside.
     
  2. Add garlic to pan and stir until fragrant. Add blanched asparagus for 2-3 more minutes. Add oyster sauce, chicken stock and stir.
     
  3. Place asparagus on serving platter and top with pancetta. Decorate plate with red chili oil.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »