Recipe: Asparagus With Pancetta and Radish

Serves 4 to 6.

Note: Pancetta is especially good with asparagus and gives the succulent spears a salty, crispy crunch. Here, they're topped with chopped red radishes for a pop of color and a squeeze of fresh lemon and grated zest for oomph. From Beth Dooley.

• 1/2 c. chopped red radish

• 1 tbsp. extra-virgin olive oil

• 1 to 2 tbsp. fresh lemon juice, to taste

• 1 tbsp. grated lemon zest

• 4 thin slices (about 2 oz.) pancetta, roughly chopped or torn into small pieces

• Salt and freshly ground black pepper to taste

Directions

In a small bowl, toss together the radish, oil, lemon juice and zest, and set aside.

Cook the pancetta in a skillet over medium-high heat, turning often, until crispy, about 3 to 5 minutes. Chop and set aside.

Bring a pan of lightly salted water to a boil. Snap off any woody ends from the asparagus spears and lower into the water. Cook until just tender enough to bend, about 3 to 5 minutes. (Watch that they turn a bright green.) Drain and pat dry with a clean dish towel.

Nutrition information per each of 6 servings:

Calories52

Fat3 g

Sodium125 mg

Carbohydrates4 g

Total sugars1 g

Protein3 g

Cholesterol3 mg

Dietary fiber2 g