🛒 INGREDIENTS (Serves 4–6):
For the asparagus bundles:
✅ 12 asparagus spears, woody ends trimmed
✅ 12 slices @dorsognasmallgoods pancetta
✅ 1 tbsp olive oil
✅ 1 tbsp butter (optional, for extra richness)
✅ ½ tsp black pepper
✅ ½ tsp sea salt
✅ 1 tsp fresh lemon juice
✅ 2 sprigs fresh thyme or rosemary
For the garnish & finishing touches:
✅ 2 tbsp grated Parmesan cheese
✅ 1 tbsp toasted pine nuts
✅ Lemon zest
👩🍳 STEP-BY-STEP:
1️⃣ Parboil & blanch: Boil asparagus in salted water for 2–3 mins until tender. Transfer to ice water to stop the cooking, then pat dry.
2️⃣ Wrap it up: Lightly season with pepper. Wrap bundles of 3 spears with one slice of pancetta each.
3️⃣ Sear to golden perfection: Heat oil (and butter, if using) in a skillet. Sear the bundles seam-side down with herb sprigs for 2–3 mins per side, until the pancetta is crispy. Discard the herbs before serving.
4️⃣ Garnish & serve: Drizzle with lemon juice, sprinkle Parmesan and pine nuts, and finish with lemon zest.
If you’re looking for a side dish that will steal the show, then you must try my asparagus bundles wrapped in dsonia rolled petta. When you’re blanching greens, it is crucial to salt the water because it will not only give flavor, but it will keep the beautiful color. And in the case of this asparagus, the color is stunning. This is it. It only needs a couple of minutes. And the key to preserve this magnificent shade of green is to drop them in ice cold water. And now the fun part. We’ve got our beautiful Dsonia ponchetta. So grab a few asparagus. Three is probably a good number. And roll them together with the ponchetta. And now it’s time to heat up some olive oil and all this beautiful sweet and salty flavor from Dsonia rolled ponchetta magically infused in our asparagus. Now let’s add some little extra flavor, some butter and some rosemary. [Music] And there it is. So simple. So impressive. My asparagus bundles wrapped in dsonia rolled petta. [Music]