Braised Spring Vegetables with Crisp Pancetta

Savor the simple joys of spring—tender young vegetables at the market, soft pastel blooms in the garden—with this effortlessly elegant side dish. Start by crisping pancetta to golden perfection in the Signature Petal Braiser, infusing the pan with rich, savory depth. Then, gently sauté the season’s freshest offerings like vibrant asparagus and peppery radishes until perfectly crisp-tender, preserving their bright flavors and delicate textures. Serve straight from the braiser for a stunning, fuss-free presentation that brings the beauty of the season right to the table.

1 tablespoon olive oil

4 ounces pancetta, diced

1 shallot, thinly sliced

1 clove garlic, minced

1/4 teaspoon chili pepper flakes

1 large fennel bulb, trimmed and cut into 1-inch wedges

5 ounces radishes, halved

Kosher salt, to taste

Freshly ground pepper, to taste

1/3 cup low-sodium vegetable stock

10 ounces asparagus, trimmed and cut into 3-inch lengths

1 cup petite peas, fresh or frozen

Fresh dill, chopped, to taste

Fennel fronds, for garnish

1 lemon, cut into wedges

Preheat Breville oven to 300°F. Add oil to Le Creuset Signature Petal Braiser over medium heat. Add pancetta and stir gently for 4-5 minutes until crisped and browned. Transfer crisp pancetta to a paper towel lined plate with a slotted spoon and set aside.

Add shallots to braiser and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook, stirring, 30 seconds. Add fennel, radishes, a generous pinch of salt, ground pepper and vegetable stock. Reduce heat to low, cover with lid and braise for 10 minutes. Add asparagus, cover, continue cooking at 300° for 3-4 minutes. Add peas, cover, turn off heat and let stand in the oven 4 minutes.

Remove the braiser from oven and stir in peas. Re-cover with lid and let stand undisturbed for 3-4 minutes. Season to taste with salt and pepper. Sprinkle with reserved crisp pancetta, chopped dill and fennel fronds. Serve hot with lemon wedges.