Ingredients:
- 1/2 lb (250 g) fresh asparagus;
- 1/4 lb (125 g) smoke duck bacons (can be substituted with pancetta or regular bacons);
- 1 lb (0.5 kg) potato gnocchi;
- 1/2 cup sour cream;
- Sea salt.
Recipe:
Serving for 4
- Clean and peel the tough part of the asparagus;
- Cut into 2" slices at a 30˚ angle;
- Put 2 quarts of water to a 4 quart pot;
- Add potato gnocchi to the salted boiling water;
- Cook until al dente;
- Add asparagus to potato gnocchi for a minute and turn off heat;
- Drain and put them in a bowl;
- Separate fat from the smoke duck bacons;
- Chop lean smoke duck bacons and set aside;
- Place fat in a sauté pan on medium high heat;
- Render the fat, i.e. let the fat becomes oil;
- Turn off heat;
- Add sour cream and chopped duck bacons to the bacon fat;
- Pour on asparagus and potato gnocchi and mix;
- Serve hot.