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Asparagus Rolled in Pancetta

Posted on 18th April 2019

Home > MasterClass Recipes & Gift Guides > Asparagus Rolled in Pancetta

A classic combination, try them dipped in runny egg yolks. 

Serves 4-6.

Products used:

MasterClass Non-Stick 24cm x 18cm Baking Tray
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Edgekeeper Self-Sharpening 9cm (3.5") Paring Knife


Ingredients:

12 asparagus spears

6 rashers of pancetta

2 tsp olive oil

6 duck eggs

Salt & pepper for seasoning

Method:

Pre-heat oven to 180°C.

Peel the asparagus, then cut the pancetta in half so that you have 12 pieces before wrapping around each spear of asparagus.

Place the asparagus onto a non stick baking tray and drizzle with a little olive oil. Bake for 10-12 minutes or until the pancetta is crisp and golden.

Meanwhile bring a pan of water to the boil and cook the eggs for 6 ½ minutes.

When the eggs are cooked, remove from the water and place in eggcups before serving with the asparagus.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.