Pancetta-Wrapped Asparagus with Citrus Vinaigrette
Asparagus seasoned with Sicilian Lemon Olive Oil and sea salt, wrapped in pancetta, and drizzled with a vinegar and mustard dressing creates a gourmet appetizer or side dish.
Ingredients
- 1 bunch asparagus
- 1 Tbsp olive oil (Sicilian Lemon or Blood Orange)
- 1/2 tsp Sea Salt (Lime Fresco or Sel Gris)
- 1/2 lb. very thinly sliced pancetta
- 1/4 cup white balsamic vinegar
- 2 tsp mustard
- 1/4 cup olive oil (Sicilian Lemon or Blood Orange)
- Sel Gris Sea Salt
- Freshly ground black pepper
Directions
- Preheat the oven to 350°F.
- Season asparagus with olive oil and sea salt. Bundle 3 spears together and wrap tightly with a slice of pancetta. Arrange on a baking sheet.
- Bake for about 10 minutes, until asparagus is bright green and pancetta begins to crisp.
- While baking, whisk together the vinegar and mustard. Slowly drizzle in olive oil while continuing to whisk. Season with sea salt and black pepper to taste.
- Transfer asparagus to a serving platter and drizzle with the citrus vinaigrette.