Pancetta Wrapped Asparagus
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Grilled Asparagus Salad with Lemon and Feta
- Spicy Maple Candied Bacon
- Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing
- Simple Roasted Asparagus
- Grilled Asparagus & Red Onions with Olive Oil and Balsamic Vinegar
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Using your Rosemary Steak & grilled potato recipe tonight. The goal is to keep all cooking outdoors. Would these do okay on the grill? Any tips?
Hi Tori, sounds like a yummy dinner! While it involves a little more work, you could use skewers to grill the asparagus. Check out the details here. Hope that helps!
Love these but they were a little too salty for me. How do I make them less salty?
Hi Chandra, Unfortunately, pancetta is a little salty — there is no way around it. Sorry!
Hi Jen,
I can’t always find pancetta, but these are equally as delicious wrapped in proscuitto. Serving them tonight alongside a grilled steak. Thanks for all the great recipes! Love, love, love your website.
I absolutely love asparagus, but it always seem to be one of those veggies that I tend to pass by because I don’t really know what to do with them. But this looks so wonderful and easy that I know I can and will make it. My husband will be thrilled as it is one of his all-time faves.
This is so simple and tastes like a million!! I love your recipes Jenn. They are so easy to follow!! I look forward to all your creations! Thank you.
This was amazing!!! Thanks so much for posting. My hubby loves me just a little bit more now! 🙂
Can this dish be baked instead of pan fried? If so, for how long and what temperature? Thanks! It really looks delicious!
Hi Stephanie, It does need to be pan fried, otherwise it won’t get crisp. Sorry!
Why would you want to use thick asparagus as opposed to thin? I find the thick asparagus to be very fibrous and unpleasant to eat.
Hi Laura, The thin asparagus is hard to wrap and will also overcook in the time it takes the pancetta to crisp up. Fresh thick asparagus should not be fibrous if you trim the ends.
Delicious and crisp!
I put these wrapped aspeargus on the BBQ top shelf…they are delicious with the smoky flavour, and the smell drives my neighbours crazy!