Asparagus wrapped in Pancetta with a
Lemon and Garlic Dressing
recipe for Asparagus wrapped in Pancetta with a Lemon
and Garlic Dressing comes from Salamander Cookshop -
has been one of Britains leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment quality cookware, bakeware, knives,
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from around the world.
The British asparagus season is very short but well
worth waiting for and lasts for only about six weeks
from late April to mid-June. Of course asparagus is
always available from different parts of the world all
year, but if you can make a point of searching out locally
grown spears in season you wont be disappointed.
This dish is a really good starter, or could be served
as a light lunch with bread.
for Asparagus wrapped in Pancetta
24 thin asparagus spears with the woody ends removed
8 rashers of thinly sliced Pancetta, or rashers of
thinly sliced smoked bacon
Grated rind and juice of 1 lemon
1 clove of garlic crushed
1 handful of very finely chopped flat leaf parsley
4 tbsp olive oil, plus extra for cooking
Salt and pepper
Salad leaves to serve
to make Asparagus wrapped in Pancetta
First make the dressing. Mix the rind and juice of
the lemon with the garlic, parsley and olive oil,
seasoning with salt and freshly ground pepper.
three asparagus spears and wrap them together tightly
in one slice of Pancetta, ensuring that the whole
asparagus is well covered in the Pancetta, particularly
the tip. Complete this for the rest of the asparagus.
a large heavy non-stick frying pan with a tablespoon
of olive oil and place the Pancetta wrapped asparagus
in the pan to cook. It may be necessary to do this
in batches depending on the size of your pan.
until the Pancetta is really crispy, turning as it
four plates arrange a bed of salad leaves and dress
with the lemon and garlic dressing, gently tossing
the leaves to coat.
each of the Pancetta wrapped asparagus in half with
a diagonal slice and divide between the plates.