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Asparagus Freekeh Recipe

Asparagus Pancetta Freekeh

Asparagus Pancetta Freekeh. A Spring inspired side dish that could also be served as a light main meal if desired.
Course Main, Main Course, Side, Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Kyrstie Barcak


  • 1 cup freekeh
  • 2 1/2 cups water
  • 1 bunch asparagus fresh
  • drizzle olive oil
  • 1 teaspoon coconut oil
  • 2 cloves garlic finely chopped
  • 1 shallot finely diced
  • 100 grams pancetta chopped roughly
  • 1 capsicum small - finely sliced

To Serve:

  • leaves fresh coriander
  • leaves fresh Vietnamese mint optional


  • 2 teaspoon Black Vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 1 lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon water


  1. Set the water to boil in a saucepan. Reduce heat and add the freekeh
  2. Once the water has absorbed (about 8-10 minutes) remove from the heat and place the freekeh on a serving dish
  3. While the feekah is cooking turn on the oven to heat to 140 degrees
  4. Place the asparagus into a piece of foil, drizzle with a little olive oil and cook for approximately 15 minutes until just tender
  5. To make the dressing - simply combine the ingredients and set aside
  6. To a hot pan add the coconut oil, garlic, shallot and pancetta and cook on medium heat until they begin to color
  7. Remove from the heat and stir through the freekeh, add the cooked asparagus, capsicum and fresh herbs for serving. Drizzle the dressing over the top and serve.

Recipe Notes

I used a gorgeous bright orange capsicum in this recipe, use any color you choose.
Black Vinegar is available from Asian grocery stores.

Serving suggestions:
Serve as a side dish with fish.
It will also work well with any protein
This dish makes a great work day lunch