Recipe By Jaxters
Ref: 709
Heading: Starters & Soups
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
20 Asparagus spears
20 Pancetta rashers
75 g
Butter salted
50 ml
Water
1 tbsp
Lemon juice
1/2 tsp
Freshly ground black pepper
Garnish
sprinkle
Fresh parsley
4 Cherry Tomatoes cut in half
Method
Step 1
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.
Step 2
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.
Step 3
Place wrapped spears on a non-stick baking tray or on silicon mats, then bake for 6 to 8 mins until Pancetta goes crispy.
Step 4
Place spears on a serving plate garnish & eat warm.
Suggestion & Tips
You could add a dip like Hollandaise.