Roasted Asparagus with Pancetta
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Roasted Asparagus with Pancetta
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 8 fresh asparagus spears
- 90 grams pancetta
- 2 pinches Dried mix herbs
- extra virgin olive oil EVOO
- 1 pinch table salt
- 3 tbsp white vinegar
- fresh parmesan cheese
- 3 L water
Instructions
- Let’s start by pre-heating the oven at 160 degrees.
- Bring 3 litres of water to boil and then add a pinch of salt.
- Cut 1cm from the end of each asparagus spear (and throw it out) and place them in the boiling water for about 7minutes.
- Cut the pancetta into small cubes and place a non-stick saucepan on the stove at a medium heat.
- Add 2 tablespoons of extra virgin olive oil and the pancetta which will begin to sizzle and brown.
- Add a small pinch of dried herbs and let this cook it for around 5 minutes.
- Remove the asparagus from the pot using a set of tongs and add them to the pancetta (add extra love into it).
- Pour the vinegar over the top, add another pinch of herbs and stir it for a minute.
- Grate some fresh parmesan on top of the asparagus and place it in the oven for 2 minutes.
- Remove this from the oven and place the asparagus in the plate using the tongs and then add the pancetta on top and a little extra on the side to decorate the plate.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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