Pancetta Tarragon Asparagus

Ingredients

• 3 bunches asparagus fresh diagonally sliced
• 2 tablespoons tarragon dried
• 15 servings salt and ground pepper black to taste
• 0.8 pound thickly pancetta sliced
• 1 cup shallots thinly sliced

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• cutting board

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Arrange pancetta on the prepared baking sheet.
3. Bake in the preheated oven until pancetta is crispy, about 20 minutes.
4. Remove pancetta to a cutting board and chop.
5. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
6. Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.