Roasted Asparagus Wrapped in Pancetta – a delicious recipe with asparagus, rosemary, rashers, anchovies, Olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally.
3
Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
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
Make three more bundles in the same way , and out them into a small roasting tray or pan with ?
6
lemon.
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
Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon.
9
Season of needs be.
10
This will make a fantastic smoky sauce with your melted anchovies.
309
kcal
Calories
21
g
Fat
27
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 24 spears medium-sized asparagus, 4 sprigs fresh rosemary, Good rashers of pancetta, 4 good anchovies (optional), and more.
Yes, Roasted Asparagus Wrapped in Pancetta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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