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Pancetta Wrapped Asparagus Bundles with Gruyere

Pancetta Wrapped Asparagus Bundles with Gruyere

Oh, how I loved these tasty little bundles. What’s not to love about pancetta wrapped around asparagus spears with melted Gruyere and a bit of truffle salt? YUM! I paired these delicious bundles with steak and potatoes the other evening and we all enjoyed them. The bacon and Gruyere made the asparagus much tastier for my kids and neither grumbled while eating them. Yay! I loved that this dish was prepared and on the table in under 20 minutes. These tasty asparagus bundles would be great for appetizers as well as a delicious side dish.

Pancetta Wrapped Asparagus Bundles with Gruyere

How to Make Pancetta Wrapped Asparagus Bundles with Gruyere

Preheat the oven to 400 degrees. Coat a baking sheet with a bit of olive oil.

Heat a pan of water over high heat until boiling. Add the asparagus to the boiling water for 30 seconds. Remove immediately and plunge into a large bowl of ICE water to stop the cooking process and to maintain the bright green color. Place on a clean towel and pat dry.

Wrap 4-5 asparagus spears with a piece of pancetta then lay it on the prepared baking sheet. Season well with truffle salt (or sea salt) and freshly cracked pepper, to taste.

Pancetta Wrapped Asparagus Bundles with Gruyere

Place into the oven and bake for 7 minutes. Flip the bundles over and cook for another 7 minutes, or until the pancetta is cooked. Remove from the oven. Sprinkle a bit of Gruyere on each bundle and place back into the oven for a minute or two or until the cheese is gooey and melted. Remove from the oven and place on a serving plate. Serve immediately. Enjoy.

Pancetta Wrapped Asparagus Bundles with Gruyere

 

Pancetta Wrapped Asparagus Bundles with Gruyere

 

Yield: 5 bundles

Total Time: 20 minutes +/-

Ingredients:

Drizzle of olive oil
20-25 spears of asparagus spears, wooden ends removed
5 slices of pancetta
Truffle salt (or sea salt) and freshly cracked pepper, to taste
1/4 cup Gruyere cheese, shredded

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with a bit of olive oil.

Heat a pan of water over high heat until boiling. Add the asparagus to the boiling water for 30 seconds. Remove immediately and plunge into a large bowl of ICE water to stop the cooking process and to maintain the bright green color. Place on a clean towel and pat dry.

Wrap 4-5 asparagus spears with a piece of pancetta then lay it on the prepared baking sheet. Season well with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 7 minutes. Flip the bundles over and cook for another 7 minutes, or until the pancetta is cooked. Remove from the oven. Sprinkle a bit of Gruyere on each bundle and place back into the oven for a minute or two or until the cheese is gooey and melted. Remove from the oven and place on a serving plate. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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7 Comments

  1. These little bundles of goodness look oh so delectable, Pam. What a perfect way to usher in Spring!

    Thank you so much for sharing, Pam…

    P.S. Just saw your parade round-up. I haven’t decided on how I making the corned beef yet but, that Apricot-Mustard Glazed Corned Beef of yours looks mighty tempting:)