This mustard vinaigrette recipe is both tart and creamy, not only is it absolutely sensational with char-grilled asparagus and crispy pancetta but perfect with so much more.
There is just something magical about roasted asparagus it brings out a nice smoky
More on the mustard vinaigrette
This gorgeous mustard vinaigrette is both tart and creamy and would work equally as well with sturdy salad greens such as cos (romaine) lettuce and kale or soft lettuce such as butter, bib or oak leaf.
It also works well with cooked vegetables such as beetroot, broccoli or baby (Dutch) carrots and is even great in grain salads.
Serve it over grilled pork chops, steak or grilled chicken breasts for some added flavour.
You can also substitute the Dijon mustard with whole grain mustard for some added texture. Whole Grain mustards use black and brown mustard seeds instead of yellow and it is similar to Dijon in that wine instead of vinegar is used as a base.
What is flat pancetta?
Flat pancetta is made from pork belly that has been salted and spiced before being allowed to mature for 6-8 weeks. It was traditionally used in spaghetti ala carbonara in place of bacon but partners beautifully here with grilled asparagus and mustard vinaigrette.
If you are unable to find it for this salad you may substitute with speck or thick-cut bacon pieces.
Let me show you how to make it step-by-step
STEP 1 -Fry the pancetta
- Heat a large heavy-based frypan on medium-high heat on your stove.
- Cut your pancetta into small dice (6x6x6 mm or ¼ x ¼ x ¼ inch cubes).
- Add 1 tablespoon of olive oil to your hot pan, add the pancetta and fry until golden and crisp (approximately 3-5 minutes).
- Remove your pancetta with a slotted spoon and place on paper towels to drain. Do not discard the pancetta oil in the pan, we are going to use it coat your asparagus.
CUT PANCETTA INTO SMALL DICE FRY UNTIL GOLDEN (RESERVE OIL)
STEP 2 – Prepare the asparagus
- The best way to test how much you should cut from your asparagus is to hold the asparagus about halfway down the spear and bend the stalk until it snaps.
- Then use it as a guide to cut the rest of your asparagus stalks by lining them up together and cutting off with a sharp chef’s knife.
- Use the leftover pancettal oil to coat your asparagus, season and toss until combined. Do this in a square or rectangular pan so that you can easily transfer onto your barbecue.
BEND THE STALK SNAP THE SPEAR LINE THEM UP AND CUT THEM SEASON AND OIL THEM
STEP 3 – Grill or BBQ the asparagus
- Heat your barbecue or grill pan on high this will ensure that you get a nice char on the outside.
- Place your asparagus perpendicular to the grate so that they don’t fall through and make sure that the thickest part of the asparagus is placed towards the hottest part of the grill.
- Cook for approximately 3-4 minutes, turning regularly until it is charred and cooked through.
- For tender crisp asparagus, grill for 3 to 5 minutes. For a more tender asparagus, grill for 10 minutes. Keep in mind that the thicker your spear the longer they will take to cook. Make sure that you turn them often so that they brown on all sides.
- Remove from the grill when done and allow to cool slightly then cut your asparagus into 3cm (1 inch) batons..
PLACE YOUR SPEARS ON BBQ GRILL FOR 3-4 MINUTES CUT INTO BATONS
STEP 4 – Assemble your salad
- Place all vinaigrette ingredients in a glass jar and shake until emulsified.
- Add all the cooked asparagus and crispy pancetta to a medium to a large mixing bowl, either pour the dressing over salad, season with salt and pepper and toss until the asparagus is well coated with the dressing or serve the mustard vinaigrette on the side as we have done.
- Arrange your mustard vinaigrette with asparagus & pancetta salad in a salad platter and serve.
What to serve with this salad
An elegant salad that can be served at your next dinner party alongside a herb-crusted roast chicken or even a rack of lamb.
This salad travels well so it would be good to take to a barbecue or pack it for your next picnic.
Try some more Asparagus salads…
Equipment
- Barbecue
- or Char-grill pan
Ingredients
- 500 grams flat pancetta*
- 500 grams asparagus (approximately 4 small bunches)
- 3 tbsps Olive oil (extra virgin)
- Sea salt and cracked black pepper
- 2 tbsps olive oil
- ¼ cup lemon juice
- 1 tsp Dijon mustard
- 2 tbsps fresh thyme chopped
Instructions
- Place a heavy based pan on high heat to warm, dice your pancetta into a small dice. Then add a tablespoon of oil and your diced pancetta to the hot pan. Fry until crisp and golden brown. Reserve the pancetta oil.
- Heat your barbecue or a char-grill pan until hot.
- Wash and trim your asparagus, place in a square pan and add the reserved pancetta oil, season and toss to coat.
- Add your asparagus spears to your hot BBQ or grill-pan and grill until golden brown (For tender crisp asparagus, grill for 3 to 5 minutes. For a more tender asparagus, grill for 10 minutes).
- Remove from the grill when done and allow to cool slightly then cut your asparagus into 5cm batons.
- Place all vinaigrette ingredients in a glass jar and shake until emulsified.
- Add all the cooked asparagus and crispy pancetta to a medium to a large mixing bowl, pour the dressing over salad, season with salt and pepper and toss until the asparagus is well coated with the dressing. Or serve on the mustard vinaigrette on the side as we have done.
- Arrange your mustard vinaigrette salad in a salad platter and serve.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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