MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 10 minutes

In case you aren’t familiar with pancetta, it is just Italian bacon. So if you can’t find it at your local grocery store, you can simply substitute regular bacon. This dish will still taste fantastic. I love to serve this asparagus with Bacon Fat Hollandaise. The bright and fresh citrusy flavor of hollandaise complements the salty fat of the pancetta perfectly, making this a deliciously balanced side dish. If you don’t have time to make the hollandaise, a squeeze of lemon juice over the top before serving will do the job.

INGREDIENTS

•2 large bunches asparagus (about 50 spears), trimmed

•2 tablespoons avocado oil or olive oil

•1 tablespoon balsamic vinegar

•½ teaspoon sea salt

•¼ teaspoon ground black pepper

•Pinch of red pepper flakes

•4 ounces pancetta, diced

•Bacon Fat Hollandaise (here), for serving (optional)

DIRECTIONS

1. Preheat the oven to broil-high.

2. Lay the asparagus in a single layer across a broiling pan. Drizzle with the oil and balsamic vinegar. Sprinkle with the salt, black pepper, and red pepper flakes. Top the asparagus with the pancetta.

3. Broil for 8 to 10 minutes, until the asparagus is tender and the pancetta is crispy.

4. Serve with hollandaise, if desired.

PER SERVING:

CALORIES: 132

FAT: 10.1g

PROTEIN: 6.3g

TOTAL CARBS: 5.6g

FIBER: 2.8g

NET CARBS: 2.8g