Method

Place butter, lemon juice, black pepper, water, salt in a saucepan large enough to allow the Asparagus to lay flat on the bottom, place on a med heat & melt the butter/water mixture & bring to a simmer, place the Asparagus in & cook for 2 mins only so the Asparagus is sill firm, then remove & set aside.

Meanwhile pre-heat oven to 200°C, when Asparagus is cool wrap a Pancetta rasher around the spear at a angle, repeat for each one.

Place wrapped spears on a non-stick baking tray or on silicon mats, then bake for 6 to 8 mins until Pancetta goes crispy.

Place spears on a serving plate garnish & eat warm.