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Chargrilled Asparagus with Pancetta
To serve – 4
Preparation time – 15 minutes
Cooking time – 5 minutes
Beautiful sweetness of new season’s asparagus with the salty richness of the pancetta and a great dressing.
12 asparagus spears, trimmed Salt and freshly ground black pepper 24 thin slices of pancetta 1 garlic clove, crushed 4 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp freshly squeezed orange juice 1 tsp Dijon mustard 1 small radicchio lettuce, torn into bite sized pieces 1 round lettuce, torn into bite sized pieces 100 g/3 ½ oz rocket leaves 200 g/7 oz cherry tomatoes 100 g/3 ½ oz Parmesan cheese, shaved
- Blanch the asparagus spears in boiling salted water for 2-4 minutes, or until soft. Drain, immediately refresh in a bowl of cold water and drain again.
- Heat a ridged cast-iron grill pan or griddle pan until hot. Wrap 2 slices of the pancetta around each asparagus spear. Grill the asparagus spears for about 3-4 minutes until beginning to char, turning once halfway through the cooking time. Set aside.
- Make the dressing, whisk together the garlic, oil balsamic vinegar, orange juice, and mustard in a small bowl. Season with salt and pepper and whisk again.
- Toss the salad leaves, tomatoes and dressing together in a bowl and divide among 4 serving plates or bowls. Top each serving with the 3 of the asparagus and pancetta spears and sprinkle the Parmesan shavings over the top. Serve immediately.
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