Roasted Asparagus Wrapped in Pancetta

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally.

3. 3

   Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.

4. 4

   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.

5. 5

   Make three more bundles in the same way , and out them into a small roasting tray or pan with ?

6. 6

   lemon.

7. 7

   Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.

8. 8

   Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon.

9. 9

   Season of needs be.

10. 10

    This will make a fantastic smoky sauce with your melted anchovies.

* Per serving · 4 servings · Values may vary.