Asparagus with Pancetta & Oyster Sauce

from Lulu Yang of Lulu's Kitchen

Serves 4

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INGREDIENTS:
1 lb Asparagus, trimmed and blanched
1 tbsp Olive oil
¼ cup Pancetta, finely diced
1 large clove Garlic, minced
1 tbsp Oyster sauce
1-2 tbsp Chicken stock or water
Hot chili oil, optional

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PREPARATION:
Heat oil in pan, add pancetta and stir for 1 minute; remove pancetta and set aside. Add garlic to pan and stir until fragrant. Add blanched asparagus for 2-3 more minutes. Add oyster sauce, chicken stock and stir. Place asparagus on serving platter and top with pancetta. Decorate plate with red chili oil.