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…