6 slices crusty Italian bread sliced about ½ inch thick
1 garlic clove peeled
extra virgin olive oil for drizzling
Instructions
Heat a medium frying pan over medium heat and add the pancetta. Cook until it has rendered all fat and has become crisp. Remove from the fat and transfer to a small bowl. Do not put on a paper towel - you want to retain all the pork fat.
Add the cut-up asparagus to the pan with the rendered pancetta fat and stir. Sprinkle with salt (remember the pancetta is salty) and pepper. Cook adding a bit of water if necessary, until tender. Add the pancetta with its juices, back into the pan and stir to combine.
Toast the bread, over an open fire if possible. If not, then over the flames of your stovetop or in a toaster.
While the bread is still hot, rub it with garlic and drizzle with a bit of olive oil. Divide the asparagus mixture evening among the slices of bread and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/living-la-vita-lazio/