Pancetta-Wrapped Asparagus with Citrus Vinaigrette
Pancetta-Wrapped Asparagus With Citrus Vinaigrette
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Asparagus seasoned with Blood Orange Olive Oil and Lime Fresco Sea Salt, wrapped in pancetta, and drizzled with a vinegar and mustard dressing creates a gourmet appetizer or side dish.
Ingredients
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1 Bunch Asparagus
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5 Tbsp Blood Orange Olive Oil, divided
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1 tsp Lime Fresco Sea Salt, divided
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½ lb Very Thinly Sliced Pancetta
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¼ cup White Balsamic Vinegar
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2 tsp Mustard
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Freshly Ground Black Pepper
Directions
Preheat the oven to 350°F.
Season asparagus with 1 Tbsp Blood Orange Infused
Olive Oil and ½ tsp Lime Fresco Sea Salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of pancetta. Arrange on a baking sheet.Bake until asparagus turns bright green and pancetta crisps slightly, about 10 minutes.
Meanwhile, make the dressing by whisking together the White Balsamic Vinegar of Modena and mustard. While whisking, slowly drizzle in the remaining 4 Tbsp Blood Orange Infused Olive Oil. Add remaining ½ tsp Lime Fresco Sea Salt & freshly ground black pepper to taste.
Arrange the asparagus on a serving platter and drizzle with dressing.
1 comment
Melody Edwards
This is a great way to use asparagus! My husband loved this and said he could make a meal out of this veggie recipe. I used a little bit of both the Sicilian Lemon and Blood Orange (because they are both wonderful!) and this was a simple, tasty, refreshing recipe that I highly recommend trying – your taste buds will thank you! :-)
Thank you, Olivelle, for the great products.
This is a great way to use asparagus! My husband loved this and said he could make a meal out of this veggie recipe. I used a little bit of both the Sicilian Lemon and Blood Orange (because they are both wonderful!) and this was a simple, tasty, refreshing recipe that I highly recommend trying – your taste buds will thank you! :-)
Thank you, Olivelle, for the great products.