Asparagus Wrapped In Pancetta With Citronette Recipes

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

ROASTED ASPARAGUS WRAPPED IN PANCETTA

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.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

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.

ROASTED ASPARAGUS WITH PANCETTA

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.

SESAME-COATED PANCETTA-WRAPPED ASPARAGUS

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.

PANCETTA-WRAPPED ASPARAGUS WITH CITRONETTE MARIO BATALI

Steps:

• eat and enjoy

PROSCIUTTO-WRAPPED ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
• Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

ASPARAGUS WRAPPED IN PANCETTA

Steps:

• 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.

GRILLED PANCETTA-WRAPPED ASPARAGUS

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.

PANCETTA AND ASPARAGUS PASTA

Steps:

• Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
• Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
• Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
• Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
• Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
• Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.