Christina's Asparagus (or Green Beans) with Pancetta and Goat Cheese

from Picky Palate

2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced (we used more)
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of kosher salt
Crumbled Goat Cheese

1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low.
2. Add asparagus to skillet. Season with a pinch of kosher salt. Cook and stir for 2-3 minutes or until crisp-tender. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.