Involtini di asparagi e pancetta (Asparagus and Pancetta Rolls)
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Involtini di asparagi e pancetta (Asparagus and Pancetta Rolls)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 bunch asparagus trimmed and peeled
- 250 g 8 oz. thinly sliced pancetta
- 100 g 3 oz. freshly grated parmesan cheese (optional)
- A large nub of butter
- salt
Instructions
- Parboil the asparagus in well-salted water until crisp-tender, about 5 minutes. Drain and let them cool off of their own accord.
- Then, taking three or so spears of asaragus as a time, wrap them in 2 or 3 slices of pancetta, making little bundles out of them. Lay them as you go in a greased baking dish just big enough to fit all the asparagus is a single layer, crease side down. (NB: There is no need to tie them up so long as you are careful about handling them.)
- Melt the butter and either brush or spoon it over the asparagus bundles. Then sprinkle over the cheese if using.
- Bake in a hot oven (200C/400F) for about 20-30 minutes, until the the pancetta has lightly browned. (Using the convection function will make things go faster, if you have it.) Remove from the oven and let it cool for just a couple of minutes, then serve immediately, carefully transferring the little bundles with tongs to hold them together on to plates. Spoon over a bit of the juices left in the baking dish.
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