- Pancetta-Wrapped Asparagus.jpg (29.5 KiB) Viewed 280 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 24 asparagus spears (approximately 200g), trimmed
- Salt and freshly ground black pepper
- 8 rashers pancetta
- 3 tbsp olive oil
- 1 garlic clove, crushed
- Juice of 1 lemon
- 50g Parmesan, finely grated
Method
1. Cook the asparagus in a saucepan of lightly salted water for 2 - 3 minutes until almost tender. Drain well and pat dry with kitchen paper. Alternatively, steam in a steamer set on top of the pan.
2. Wrap 1 pancetta rasher around 3 asparagus tips then repeat with the remaining pancetta and asparagus to make 8 bundles.
3. Heat the oil in a large frying pan over a high heat. Cook the bundles, in batches, for 2 - 3 minutes, turning, until the pancetta is crisp and the asparagus lightly charred in places. Remove from the pan, cover and keep warm.
4. Add the garlic to the pan and cook over a medium heat for 1 - 2 minutes then stir in the lemon juice. Divide the bundles between four serving plates and spoon over the lemony dressing from the pan. Scatter over the Parmesan and season with salt and pepper. Serve with sliced red onion, rocket and sprigs of parsley or chervil, if liked.
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