Pancetta Wrapped Asparagus
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Asparagus spears wrapped with pancetta and sautéed until crisp. Perfect with brunch or as a side with simply grilled chicken.
This is one of my favorite ways to serve asparagus because it’s big on flavor yet incredibly simple to make. All you do is wrap the spears with pancetta and sauté them in a hot pan until nice and crisp. Even though the spears are wrapped, they cook perfectly and take on the salty, “porky” flavor of the pancetta, which is so delicious! I’ve served them with simply roasted chicken and grilled salmon — both very good — but I especially love them for brunch alongside eggs or quiche.
What you’ll need to make Pancetta Wrapped Asparagus
Before we get to the recipe, a few words on pancetta, which is simply Italian bacon. Just like American bacon, it’s made from pork belly and cured — the difference is that it’s not smoked. You can find it in the deli at most supermarkets and sometimes precut and packaged in the refrigerated gourmet foods aisle. If can’t find it, bacon is a good substitute; just make sure it’s very thinly sliced so it cooks quickly and adheres to the asparagus.
How to make Pancetta Wrapped Asparagus
Begin by wrapping each spear tightly with a slice of pancetta. Since the pancetta is sliced thin, there will be some holes; don’t worry about it.
Cook the spears in a large pan in batches, until the asparagus is just tender and the pancetta is crisp. Drain briefly on paper towels to get rid of any excess grease, then serve immediately while the pancetta is still crisp. Note that the pancetta will lose its crispness as it sits, but it will still be delicious.
Note: You can wrap the asparagus with pancetta a day ahead of time and refrigerate until ready to cook.
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- Simple Roasted Asparagus
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Pancetta Wrapped Asparagus
Asparagus spears wrapped with pancetta and sautéed until crisp. Perfect with brunch or as a side with simply grilled chicken.
Ingredients
- 1 bunch thick asparagus (12-15 spears; about 1 pound), trimmed
- 12-15 thin slices pancetta
- Vegetable oil
Instructions
- Wrap a slice of pancetta tightly around each asparagus spear. Cover and refrigerate until ready to cook.
- Heat a large sauté pan over medium heat and coat lightly with vegetable oil (the more oil you use, the crispier the pancetta will be -- just be careful not to use too much or it will splatter). Cook the asparagus, turning as each side browns, until they are just tender and the pancetta is crisp, about 5 minutes. Transfer the asparagus to a plate lined with paper towels to soak up any excess grease, then transfer to a serving platter and serve immediately.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jen, your recipe for asparagus wrapped in pancetta is scrumptious beyond words. The first time I made this, I did not make enough, so I doubled it the next time. I served this for company and needless to say it was loved my everyone. I sure enjoy your recipes!!! Joanne
Super simple! Super yummy!
I love all your recipes and thank you for everything you do! You are my go to site for a winning recipe. My question is if I could use marinated asparagus?
Thank you…m
Hi Marty, Thank you for the feedback — so glad you’re enjoying the recipes! Is the marinated asparagus cooked or raw?
I love salty things with veggies or seafood! I recently discovered if you bake pancetta on a silpat or parchment, it gets very cripsy and you can crumble it and the possibilities are endless! Hello, where have I been?!
I made these but put them on racks I sprayed with non stick spray and baked them, crispy and delicious! I mixed a little dijon mustard and honey and glazed them right out of the oven, and sprinkled a little black pepepr, another tasty option.
Thanks Jenn!
Any tips on wrapping the pancetta? I made it and the pancetta was loose & floppy!
Not sure how to secure it.
Help!
Hi Penny, I find that it works best with very thinly sliced pancetta. Was yours on the thick side?
What a delicious and easy way to serve asparagus. I would stress using enough oil in the pan so the asparagus doesn’t stick, and it comes out really crispy in the time it takes to cook the asparagus. I like the suggestion below about serving as an appetizer too. Even cold, as long as they pancetta stays crispy, these would be good.
I am a vegetarian. Often trying to adjust the flavor of fat from meat I usually just use fresh herbs or in this case roast vegies.
I have made these using the addition of a slice of roasted red peppers with a sliver of aged parmesan and wrap in roasted zucchini. I season well with salt, pepper, a little italian seasoning and a small splash of aged balsamic vinegar.
Jenn, thanks for your response. I just made this per your directions and it’s amazing! My whole family loved it!
This looks so delicious! Can I roast quickly in the oven rather than sauteing?
Hi Mary, I’m afraid the pancetta wouldn’t crisp up as well; I’d stick to sautéing. Sorry!
I’ve been making these for awhile and they are delicious! So easy to prep and prepare. The asparagus cooks to a perfect crisp tender. A nice change up for asparagus and makes a pretty plate presentation. Would work as an appetizer, too. A must try!!!!