Asparagus with Pancetta and Oyster Sauce | CUESA

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Asparagus with Pancetta and Oyster Sauce


Lulu Yang, Lulu’s Kitchen

 Serves 4


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



  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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »