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.
I am making your asian syle flat iron steak today and do not have sherry. Can you tell me what a good substitute might be?
Hi Maryellen, If you have Chinese rice wine, that would work best. Otherwise, you can use dry vermouth or white wine – it won’t have quite the same Asian flair but it will still be very good.
Thus has become ny go-to veggie dish for dinner guests. Easy and delicious!
I made these for Easter Sunday dinner – they were absolutely delicious with very little effort!!! Thank you so much.
I made these for Easter Brunch with my family, and they went over great. My spears were quite thick, so in addition to trimming them, I also slightly peeled the base. Super easy to make (cleaned and wrapped the night before) and a beautiful flavor. I am happy to know another way to prepare one of my favorite vegetables. I will be making these on a regular basis!
These were soooo good! I did find the pancetta to be a bit salty so I made these again using prosciutto and found it just as delicious with the just the right amount of saltiness. I liked the taste and crispness of the asparagus pan fried. The color was bright and appetizing and it was beautiful serving this at home even though it looked and tasted like a side from a restaurant dish.
Would you recommend cooking these ahead of time and serving cold? I try to avoid serving appetizers that I have to worry about keeping warm after putting them out to eat.
Hi Carolyn, I think these are probably best hot, but would still be tasty cold. (The pancetta may not be crispy, though.)
Outstanding appetizer!
I have made this recipe numerous times and it is always a hit at the party! There are similar recipes where you put the asparagus in the oven but I find that doing this in the saucepan instead results in crispier pancetta. By the same token, the other recipes sometimes call for prosciutto and that does not get as crispy.
I made and served these for a brunch for a group of my friends. This was so easy and delicious. I had never done anything with pancetta but I found it easy enough in the grocery store. It was a delicious way to fix asparagus. My friends were impressed!
This is so simple but so very good! I love asparagus but this kicks it up a notch. I’ve made it with pancetta & also wrapped in bacon. Both are delicious but pancetta is company worthy!
Can I roast these ? And if so what degree and time would you suggest ?
Hi Krissy, I don’t think the pancetta wouldn’t crisp up as well; I’d stick to sautéing. Sorry!
Simple but very tasty! I have been eating it on my Culinary tour in Italy.