Asparagus Wrapped In Pancetta Recipes

Steps:

• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
• Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
• 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. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
• Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

Steps:

• In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
• Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
• Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

Steps:

• Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray and repeat with remaining asparagus. Cover and refrigerate for 1 hour (this rest will help the pancetta adhere to the asparagus). Preheat a gas grill. In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season with salt and pepper, and set aside. Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill. Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with the remaining citronette and sprinkle with the remaining thyme.

Steps:

• Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
• Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
• MAKE AHEAD The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.

Steps:

• Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.
• Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
• Dredge spears in flour, shaking off excess. Dip pancetta portion in egg; coat with sesame seeds. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt. Thread spears lengthwise onto skewers, if desired.