Pancetta Asparagus or Brussel Sprouts

What you need

• Pancetta
• Asparagus or Bussel Sprouts

This couldn't be easier.

Chop up your pancetta into little pieces and toss into a hot skillet.

Clean your asparagus anyway you feel comfortable.  I've snapped, cut, peeled with little difference.  Cutting is quicker but peeling gets you more product - you choose.

If you're doing brussel sprouts, trim the bottoms and either cut into quarters or peel all the leaves off if you want a more delicate presentation and have nothing better to do with your life.

Once the fat has rendered out a bit, toss in your veg to enjoy the hot oil bath.

Don't overcook the veg - it just needs a bit to add flavour.

Serve covered with the little meaty bits scraped from the pan. OMG.

Since Pancetta is already salted and spiced, you don't need to add more but you can if you want.