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 more tasty 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.
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 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.
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.