Roasted Asparagus Wrapped In Pancetta Recipes

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

ROASTED ASPARAGUS WRAPPED IN PANCETTA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
• Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
• Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

PROSCIUTTO-WRAPPED ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
• Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

GRILLED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
• Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

ROASTED ASPARAGUS WITH PANCETTA

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
• Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.