Once you add our Morel-Chanterelle Finishing Salt to this simple asparagus recipe and experience the complexity of taste, you could just become a convert. In extreme cases, you might even consider becoming a vegetable farmer and, to a lesser degree, a vegetarian. At the very least, we’re certain you’ll become a finishing salt devotee. Serves 4-6.
Place the pancetta in the freezer for 10 minutes. Remove, dice into small pieces, and set aside.
Toast pine nuts in a small skillet, gently stirring over medium heat until golden-brown. Remove from heat and transfer to a small bowl.
Snap off and discard the tough ends of the asparagus stalks. Fill a large sauté pan with enough water to cover the asparagus and bring to a boil. Blanch the asparagus over medium heat just until bright green, about 2 minutes. Remove and submerge in ice water for 15 seconds, then drain and pat dry with paper towels. Set aside.
In the same large skillet, heat the olive oil and butter. Sauté diced pancetta until browned. Add the shallots and cook until translucent. Place asparagus in the pan and toss with the pancetta and shallots until coated with the oil. Add freshly ground pepper.
Divide asparagus among 4 plates, top with pine nuts, and sprinkle with Morel-Chanterelle Finishing Salt.