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Ingredients

• 1 pound  medium or thick asparagus
• 2 teaspoons  balsamic vinegar
• 2 teaspoons  fresh lemon juice
• 1 teaspoon  Dijon mustard
• 1 teaspoon  honey
• 2 tablespoons  extra-virgin olive oil
• 1-1/2 ounces  thinly sliced pancetta, cut into slivers (about 1/3 cup)
• 1 tablespoon  plus 1 teaspoon unsalted butter
• 5 ounces  small cipolline onions (about 6) or large shallots (about 6), halved and peeled (quartered if very large)
•   Kosher salt
• 1/3 cup  homemade or low-salt chicken broth

Description

Cute Little Cipolline (chip-oh-LEE-nee) Onions Are A Fun Way To Add Oniony Flavor. Originally From Italy, These Petite Flying-saucer Shaped Onions Have A Sweet, Delicate Flavor That's Terrific In Stews And Braises.

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