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Grilled Asparagus and Pancetta

Categories: Entertaining, Party Snacks, Quick to fix
Type: Appetizers and Snacks

Asparagus tastes great when it is paired with pancetta.

Prep Time: 15M

Cooking Time: 5M

Serves: Serves 4


  • 12 fresh asparagus spears, trimmed
  • 24 thin slices pancetta
  • 1 small radicchio, torn into bite-size pieces
  • 1 head butter lettuce, torn into bite-size pieces
  • 4 cups loosely-packed arugula (rocket) leaves
  • 7oz (200g) cherry tomatoes
  • 1 cup (100g) freshly shaved Parmesan cheese

For the dressing

  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp Dijon mustard
  • sea salt and freshly ground black pepper
Grilled Asparagus and Pancetta photo

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  1. Blanch the asparagus in a large saucepan of boiling salted water for 2-3 minutes or until crisp-tender. Drain, and immediately refresh the asparagus in a bowl of ice water. When cool, drain again.
  2. Heat a ridged cast-iron grill pan or griddle until hot. Wrap 2 slices of the pancetta around each asparagus spear. Grill the asparagus spears, turning once, for 3-4 minutes or until the pancetta is golden and beginning to char. Set aside.
  3. To make the dressing, whisk together the garlic, oil, vinegar, orange juice, and mustard in a small bowl. Season with salt and pepper, and whisk again.
  4. Toss together the salad leaves, tomatoes, and dressing in a bowl, and divide evenly among 4 shallow bowls or plates. Top each with 3 of the asparagus wraps, and sprinkle the Parmesan shavings over the top. Serve immediately.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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