Preparation

• Cut off the tough ends of the asparagus so that all the spears are about 6 to 7 inches long; you should have about 10 oz. trimmed asparagus. Combine the balsamic vinegar, lemon juice, Dijon, and honey in a small bowl; set aside. Heat 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the pancetta strips and cook, stirring frequently, until browned and crisp, 2 to 3 min. (don’t let them burn). Take the pan off the heat and transfer the pancetta to a plate, leaving behind as much fat as possible.
• 将锅放回中火，加1汤匙。锅中的脂肪的黄油旋转融化（锅底上会有褐色的碎屑）。加入洋葱和少许盐和炒，直到四面都变成褐色，并开始变软2至3分钟。取下锅，然后将洋葱转移到另一盘上。
  
  Cipolline onions.
• Return the pan to medium-high heat and add the remaining 1 Tbs. olive oil, the asparagus, and 1/4 tsp. salt. Toss well with tongs. Cook without stirring until the bottoms of the spears are nicely browned, 3 to 4 min. Toss and turn over, and cook for another 1 to 2 min. to lightly brown another side. Return the onions to the pan, stir, and pour over the chicken broth. Immediately cover the pan and simmer until the liquid is almost completely reduced, about 3 min.
• Uncover, add the balsamic and Dijon mixture, stir to coat thoroughly, and cook for a few seconds until it has a glazy consistency. Add the remaining 1 tsp. butter and toss to melt and combine, scraping up any browned bits in the pan with a heatproof spatula or a wooden spoon. Toss in the crisped pancetta. Serve right away as individual servings or pour and scrape the contents of the pan onto a small platter and serve family style.