Asparagus wrapped in Pancetta with a Lemon and Garlic Dressing

The British asparagus season is very short but well worth waiting for and lasts for only about six weeks from late-April to mid-June. Of course asparagus is always available from different parts of the world all year, but if you can make a point of searching out locally grown spears in season you won't be disappointed.

This dish is a really good starter, or could be served as a light lunch with bread.

Serves 4

Ingredients

24 thin asparagus spears with the woody ends removed
8 rashers of thinly sliced Pancetta, or rashers of thinly sliced smoked bacon
Grated rind and juice of 1 lemon
1 clove of garlic crushed
1 handful of very finely chopped flat leaf parsley
4 tbsp olive oil, plus extra for cooking
Salt and pepper
Salad leaves to serve

Method

First make the dressing. Mix the rind and juice of the lemon with the garlic, parsley and olive oil, seasoning with salt and freshly ground pepper.
Take three asparagus spears and wrap them together tightly in one slice of Pancetta, ensuring that the whole asparagus is well covered in the Pancetta, particularly the tip. Complete this for the rest of the asparagus. Heat a large heavy non-stick frying pan with a tablespoon of olive oil and place the Pancetta wrapped asparagus in the pan to cook. It may be necessary to do this in batches depending on the size of your pan. Cook until the Pancetta is really crispy, turning as it cooks.
On four plates arrange a bed of salad leaves and dress with the lemon and garlic dressing, gently tossing the leaves to coat. Slice each of the Pancetta wrapped asparagus in half with a diagonal slice and divide between the plates.

Previously published on the Salamanader Cookshop Blog. Author: Diana Griffiths - We will be publishing lots more articles and recipes soon - including sweet, savoury and snacks.

To view the original article visit Salamander Cookshop Blog