Pancetta Wrapped Asparagus Bundles with Gruyere
Servings 5 bundles
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.