👨‍🍳🧑‍🍳 Happy Sunday, Chefs!

This week, we’re celebrating Melissa Clark, queen of the deliciously doable dinner. Instant Pot, air fryer, sheet pan, weeknight magic, she knows how to make cooking feel easy, smart, and just fancy enough to make the table lean in.

We kicked things off with her Sheet Pan Beef Skewers, then dropped a Ricotta Olive Oil Pound Cake right onto the table, because balance is important and dessert is non-negotiable.

Today, the sides enter the chat.

First up: crisp asparagus meets salty pancetta, silky egg yolks, butter, and Parmigiano for a rich, snappy side dish with serious dinner-party swagger.

And because we’re not done feeding the table, we’ve got a bonus recipe too: Summer Corn Risotto. Golden, creamy, peak-season behavior.

👇 Scroll down for the asparagus recipe of the summer.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @melissaclark

🌱 Fun Fact: Asparagus became popular in the U.S. in the late 1800s, when California growers helped turn it into a fancy-table favorite.

4 ounces pancetta, cut into small dice 
1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces 
2 large egg yolks, lightly beaten 
1/2 tablespoon unsalted butter 
3 tablespoons finely grated Parmigiano-Reggiano
Fine sea salt
1/4 teaspoon freshly ground black pepper

1️⃣ Crisp the Pancetta
Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, about 3 to 5 minutes.

Drain off the excess fat, leaving just enough behind to coat the skillet. We want flavor, not a pancetta swimming pool.

2️⃣ Cook the Asparagus
Add the asparagus and 2 tablespoons of water to the skillet.

Cook over moderately high heat until the asparagus is crisp-tender, about 2 to 4 minutes. Bright, snappy, still standing tall.

3️⃣ Make It Glossy
Remove the skillet from the heat and immediately add the egg yolks and butter.

Toss everything together until the butter melts and the asparagus gets coated in that rich, silky sauce.

4️⃣ Finish with Cheese
Add the Parmigiano-Reggiano, then season with salt and pepper.

Toss once more, transfer to a bowl, and serve right away while it’s warm, glossy, and ready for its close-up.

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