Recipe by Beth Dooley
Serves 4

This whimsical presentation is much easier than it looks. It will spruce up a weeknight dinner and add elegance to a special meal.

1 pound asparagus, trimmed
4 slices pancetta
1 to 2 teaspoons olive oil
Freshly ground black pepper
Chopped chives for garnish

Preheat the oven to 400 degrees F. Divide the asparagus spears into 4 bundles. Wrap a piece of pancetta around the center of each bundle. Place on the baking sheet, drizzle with the olive oil and season with the black pepper. Roast until the pancetta is crisp and the asparagus is tender, about 10 to 14 minutes. Remove and serve hot.

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