Pancetta Wrapped Asparagus Bundles with Gruyere

I loved these tasty little pancetta wrapped asparagus bundles with gruyere. 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. I loved that this dish was prepared and on the table in under 20 minutes!

Pancetta Wrapped Asparagus Bundles with Gruyere

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

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 large saucepan of water over high heat until boiling. Add the asparagus to the boiling water to blanch for 30 seconds. Remove immediately and plunge into a large bowl of ICE water to stop the cooking process and 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.

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

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Appetizer, Side Dish

Cuisine: American

Servings: 5 bundles

Author: Pam - For the Love of Cooking

Equipment

• Large saucepan
• Baking Sheet

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
• ¼ cup Gruyere cheese shredded

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with a bit of olive oil.
• Heat a large saucepan of water over high heat until boiling. Add the asparagus to the boiling water to blanch for 30 seconds.
• Remove immediately and plunge into a large bowl of ICE water to stop the cooking process and 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.
• 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.

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