Grilled Pancetta-Wrapped Asparagus

我迫不及待地想试试这些对于父亲节这你们ar! They will pair great with our steak burgers and grilled shrimp!

• BigLousOnionSauce

• 6/17/2020

I've been making this through asparagus season for several years. It receives raves wherever you take it. I sometimes drizzle it with a spicy jam.("EarthVine" has several spicy jams. Yum!). Over time, I've found that all I have to do is wrap the asparagus with the really thinly sliced pancetta, put it on a cookie sheet, spray the wrapped asparagus with olive oil - no need to roll it in the oil. I bake at around 450 degrees until pancetta is cooked but asparagus is still crisp but tender. I try to turn the spears once during cooking but since it's roasting, you just have to make sure the pancetta is cooked. It's also good with dried crushed red pepper flakes sprinkled before cooking. (Or after if you forget.) If the asparagus are thin, I wrap a couple, but with medium to thick, I wrap each one. Drain on a paper towel (you don't have to do that if you use the skewers to hold the asparagus off the pan surface) But it's so fast without doing the skewering.... I serve mine as soon as I can - I like them a little warm. I wasn't crazy about using prosciutto - the meat didn't wrap as nicely as the pancetta and it was harder to eat out of hand.

• katymccoy

• Sacramento CA

• 6/27/2014

my book group variation: wrapped 2 flash-cooked asparagus with prosciutto (broiled), placed on top mixed greens with clean/light citrus based drsg and then finished with softly fried egg and chopped chive/parsley garnish. Yummers!

• mmpp

• Mill Valley, CA

• 6/18/2014

Made with both prosciutto and pancetta and put it under the broiler since I don't have a grill - simple and fabulous!

• lola0706

• Montreal

• 3/9/2012

I was unable to grill, so I oven roasted with sea salt, cracked pepper olive oil and slivers of pancetta - DELICIOUS......roasted for about 15 minutes and then served at room temperature. Really was a perfect side dish for Christmas Eve dinner. Before serving just splashed with alittle aged balsamic & EVOO. YUM, YUM, YUM.....

• jennwthom

• Fort Lauderdale, FL

• 12/25/2011

Exceptional appy. My guests raved about this. Definitely a keeper. To ensure that the asparagus would be fully cooked, I placed the prepared skewers in a tinfoil tent and allowed them to steam on the barbeque for about 10 minutes prior to grilling them.

• major_d

• 5/29/2011

Also works great with prosciutto like the previous reviewer suggested. I didn't have anything else on hand and it worked wonderfully on the grill

• rgarg428

• 11/14/2010

Incredibly quick and easy. However, my guests deemed the pancetta (the real deal, sliced transparently thin) too salty. They far preferred the ones wrapped in prosciutto, which I'd only used because I already had some in the 'fridge.

• Respilosa

• Philadelphia

• 9/20/2010

Wonderful and easy to make. I had the pancetta sliced alittle thicker than normal and wrapped it around bundles of 3 asparagus then sauteed it in a pan for a few minutes. Everyone loved it!

• Anonymous

• San Diego, CA

• 7/30/2010

Thought this was great and so easy. Cut pancetta in half but I think I will try a whole slice and maybe thinner next time. Amazing! served with grilled pork chops with arugula salad.

• Anonymous

• philadelphia

• 6/29/2010

AMAZING! This is so good. I cut the pancetta in half and oiled the asparagus after I wrapped it. I got a little nervous as I grilled it, because I had tripled the recipe and tried to cook it all at once. It was too much to manage and the oil and pancetta started causing flare ups, but I someohow managed to get it all cooked perfectly and my guests loved it. I served it with a baked ham, mashed potatoes, strawberry spinach salad and deviled eggs for our Easter dinner. Everyoen raved. I will definitly make this again.

• acookinrichfield

• 4/4/2010

Aside from any excuse for pancetta... Perfectly easy; perfectly healthy; rustically elegant. Always a bbq/grill favouite, and again this Easter. I like the suggestion below using three spears because we now get this lovely little bonsai-ed asparagus. A favourite.

• TheTodayWoman

• Mosman, Sydney, Australia

• 4/4/2010

WOW! How easy was this? OMG!! SUPER EASY! I added a splash of kosher salt to the pepper/oil. And it was so amazing that we can't wait to have dinner guests!

• koolk9

• Hillsboro,Oregon

• 3/20/2010

I made these with Thanksgiving dinner strangely and I think they were everyones favorite part of the meal. Next time I will use thinner pancetta though, mine was completely crispy. And also I made them under the broiler so a nice barbeque taste would probably make them even better.

• Anonymous

• Toronto

• 1/7/2010

Simple and tasty-love pancetta!

• RDunn2

• Ft. Lauderdale

• 10/18/2009