Asparagus, And Then Some


Picked up a nice bunch of asparagus yesterday from a not-quite local but nearby source. And, because I could, I decided to roast it.

Roasting asparagus is pretty simple, and you can turn it into an awesome gratin by just topping it with bread crumbs, or blue cheese or Parmesan, or whatever else you like. (There’s a discussion of this here and, as it’s asparagus season, you might also want to look at this Mini, if you haven’t already.)

But I happened upon the tiniest piece of guanciale in my freezer. When I say “tiny” I mean, less than two ounces; maybe one. So I took the easy way out. Peeled the asparagus (they were fat), and put them in a cast iron skillet with the diced guanciale, salt, pepper, and – because there was so little guanciale – a little bit of olive oil.

I roasted that for about 20 minutes, shaking the pan after 10 and 15. And talk about impact: it tasted like a meat dish. Made me wonder what other treasures are lying around in my freezer…

Posted in American


  1. Blork said...

    Ooooo! I don’t have any guanciale, but I have home-made pancetta. I might just try this tonight. 20 minutes seems like a long time though. When asparagus is super fresh (yay spring!) I prefer it lightly cooked. Gotta think about this…(Mmmm. Asparagus porn:

  2. Lisa Mullinaux said...

    mmm… just got some asparagus at the farmer’s market… ready to be roasted!

  3. freshnfrugal said...

    That looks delicious. I’m afraid I don’t know what "guanciale" is. *blushes* I’ll look it up!

  4. DiegoMoya said...

    guanciale is cured pigs jowl.

  5. michaelbooth said...

    Mark, your writing has long been a huge inspiration to me, so, firstly, thanks! I can just about get hold of asparagus where I live on occasion (even though I am way out in the Danish countryside in what should be prime asparagus country), so guanciale is going to be a bit of a challenge. Bacon’ll also work terrifically, as it does with everything, right?

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