Roasted Asparagus with Pancetta
Servings 2
Equipment
- Small saucepan
- Non-stick frypan ovensafe
- wooden spoon
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!