An easy, yet impressive appetizer or side dish to your al fresco grilling menu! Fantastic with many of our red wines, including our Topa Red.
- 1 tablespoon olive oil
- 16 spears fresh asparagus, trimmed
- 8 slices pancetta, cut in half lengthwise
- 1 lemon
- Fig balsamic vinegar
- Shaved pecorino cheese
Preheat oven to 450°F. Line a baking pan with aluminum foil and brush lightly with olive oil.
Wrap one slice of pancetta around each asparagus spear. Place the wrapped spears on the prepared baking pan.
Bake for 5 minutes in the oven on top rack of oven. Using tongs roll the spears over to the other side. Return to the oven for another 5 minutes, or until asparagus is tender and pancetta is crisp.
Set asparagus on your serving platter, squeezing fresh lemon juice and vinegar on top, then sprinkle with cheese while warm, just before serving.
Chef’s Note: This is a great side dish to make ahead. You can slip the spears back into the oven to warm them just before serving.
By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.