Asparagus And Pancetta Salad

• 2 pounds asparagus, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 pound pancetta, cut crosswise into 1/8 inch sticks
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard

1. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.
2. In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.
3. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.

extravirgin olive oil, garlic, pancetta, lemon juice, mustard

Taken from www.allrecipes.com/recipe/135588/asparagus-and-pancetta-salad/ (may not work)