Vetous Asparagus

Heat the duck fat or olive oil in a heavy, covered sauté pan over medium heat. Add the pancetta, bacon or ham and cook briefly.

Add the onions and garlic, sautéing gently until half cooked. Place the asparagus in the pan. Add the mint leaf, a little thyme and salt and pepper.

Cover and cook slowly for ten or fifteen minutes. If the asparagus is fresh, no additional water will need to be added as it gives up its water and makes a delicious sauce at the same time.

Add the water or wine to the pan and continue cooking without a lid until the asparagus is tender. The wine will marry with the juices to make the sauce.

Remove the asparagus and onions to a warm serving platter.

Reduce the sauce left in the pan by simmering briskly over a high heat until slightly thickened. If you like, stir in the butter to enrich the sauce further just before you remove it from the heat. Pour the
sauce over the asparagus and serve hot. Serves 4