Asparagus With Pancetta

• One 1/4-inch-thick slice pancetta, cut into 1/4-inch cubes
• 2 tablespoons olive oil, plus more if needed
• 1/3 cup coarse bread crumbs
• 1 pound asparagus, ends trimmed
• Coarse sea salt
• Maldon or other flaky sea salt, for garnish
• Coarsely ground black pepper

1. Spread the pancetta in a large, heavy saute pan and place over medium heat. Cook the pancetta until it has browned and rendered its fat. Transfer with a slotted spoon to a plate lined with paper towel.
2. Keep the pan over medium heat and add the breadcrumbs. Stir to coat the breadcrumbs in the pancetta fat (add oil, if needed), and cook, stirring, until the bread it toasted. Transfer to a plate. Wash out the saute pan if the breadcrumbs have stuck. Otherwise, keep going.
3. Add 2 tablespoons olive oil to the pan, and increase the heat to medium-high. Add the asparagus spears, season with salt, and saute. They will brighten in color. Saute until just cooked through, but still crisp-tender at the center, 3 to 5 minutes.
4. Arrange the asparagus on a platter. Sprinkle the pancetta and breadcrumbs on top. Season with a little Maldon, or other flaky sea salt, and pepper.

pancetta, olive oil, bread crumbs, salt, salt, ground black pepper

Taken from food52.com/recipes/11281-asparagus-with-pancetta (may not work)