Asparagus Stacks With Pancetta & Sweet Hibiscus Cream

1. 1

   Preheat oven to 375F degrees. Line a baking sheet with tin foil and set aside.

2. 2

   In a small mixing bowl, combine cream cheese and sweet hibiscus sea salt together and stir until salt is evenly distributed. Set aside.

3. 3

   Lightly drizzle asparagus spears in olive oil and season with black pepper. Divide the asparagus into stacks of four. Gather the spears and carefully add a generous spoonful of cream cheese onto the middle of the asparagus stack. Wrap the bundle with a slice of pancetta to secure the spears together, covering the cream cheese mixture. Repeat with remaining ingredients.

4. 4

   Place bundles on baking sheet. Bake 15-17 minutes until pancetta is crisp.

* Per serving · 4 servings · Values may vary.

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