Saturday, July 16, 2011

Savory Summer Side Dishes: Part 3

Grilled Asparagus in Pancetta & Mushroom Sauce
It's day three of our summer side dish series.  I love fresh, local asparagus, and what could make it taste even better?  Grilling it! I used a little Savory Garlic Cooking Creme from Philly in this one, added some mushrooms and chopped pancetta, and WOW is this full of flavor! 
Grilled Asparagus in Pancetta & Mushroom Sauce
Prep time: 10 minutes / Cook time: 20 minutes / Servings: 4
  • 1 pound(s) of fresh asparagus, ends trimmed
  • 1/4 cup(s) of extra virgin olive oil
  • 4 ounce(s) of chopped pancetta
  • 2 cup(s) of fresh white mushrooms, sliced
  • 1/2 cup(s) of chicken broth
  • 1/2 cup(s) of shredded Parmesan cheese
  • 5 ounce(s) of Philadelphia Cooking Creme, Savory Garlic
  1. Place the asparagus in a large casserole dish or plate. Drizzle with 2 tbsp. olive oil, season with salt and pepper, toss well until all ingredients are combined. Set aside.
  2. Heat the additional olive oil in a large skillet or saucepan. Add the pancetta and cook on medium heat for 3 minutes. Add the mushrooms and cook on medium heat for 7-10 minutes until the mushrooms are browned.
  3. Add Philadelphia Cooking Creme and chicken broth. Season with black pepper and stir until sauce is smooth and creamy. Let simmer on low heat for a bout 5-10 minutes until the sauce reduces and thickens.
  4. Grill the asparagus on high heat for about 3 minutes. Turn and grill for another three minutes. Remove from the heat and transfer back to the casserole dish or plate. Pour in the Cooking Creme sauce and toss with tongs until all ingredients are combined.
  5. To serve: Place several stalks of asparagus on a plate. Cover with additional sauce and finish with a sprinkle of Parmesan cheese. Serve immediately.
Grilled Asparagus in Pancetta & Mushroom Sauce

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