Arugula with Pancetta, Grilled Asparagus, and White Beans - OLDWAYS - Cultural Food Traditions OLDWA

Name: Arugula with Pancetta, Grilled Asparagus, and White Beans - OLDWAYS - Cultural Food Traditions OLDWA
Ingredients: ¼ cup extra-virgin olive oil; ¼ cup red wine vinegar; ⅓ cup freshly grated Parmesan cheese; 2 garlic cloves; 2 tablespoons cracked black pepper; 2 tablespoons roughly chopped fresh basil; 16 spears asparagus, bottom ¼ trimmed; 1 tablespoon extra-virgin olive oil; Salt; freshly cracked black pepper; 2 bunches arugula, trimmed, washed, and dried; 1 cup cooked cannellini beans (if canned, rinsed and drained); 1 small red onion, peeled and diced; ¼ pound pancetta, thinly sliced and cooked at 350°F for 6 to 8 minutes, until crispy, and drained on paper towels

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Heat the grill. Combine the olive oil, vinegar, cheese, garlic, and black pepper in a food processor or blender and puree to make a smooth dressing. Transfer to

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Ingredients

¼ cup extra-virgin olive oil
¼ cup red wine vinegar
⅓ cup freshly grated Parmesan cheese
2 garlic cloves
2 tablespoons cracked black pepper
2 tablespoons roughly chopped fresh basil
16 spears asparagus, bottom ¼ trimmed
1 tablespoon extra-virgin olive oil
Salt
freshly cracked black pepper
2 bunches arugula, trimmed, washed, and dried
1 cup cooked cannellini beans (if canned, rinsed and drained)
1 small red onion, peeled and diced
¼ pound pancetta, thinly sliced and cooked at 350°F for 6 to 8 minutes, until crispy, and drained on paper towels