Arugula with Pancetta, Grilled Asparagus, and White Beans

Serve this tasty dish for lunch, or as a first course for a meal that includes a light, grilled fish. You can substitute prosciutto, salami, or ham for the pancetta: toss it on the grill for just a minute before serving.

Ingredients

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

⅓ cup freshly grated Parmesan cheese

2 garlic cloves

2 tablespoons cracked black pepper

2 tablespoons roughly chopped fresh basil

16 spears asparagus, bottom ¼ trimmed

1 tablespoon extra-virgin olive oil

Salt and freshly cracked black pepper to taste

2 bunches arugula, trimmed, washed, and dried

1 cup cooked cannellini beans (if canned, rinsed and drained)

1 small red onion, peeled and diced

¼ pound pancetta, thinly sliced and cooked at 350°F for 6 to 8 minutes, until crispy, and drained on paper towels

Directions at oldwayspt.org

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