i know it’s a bit late in the year for english asparagus but i wanted to share this recipe with you anyway, which i really enjoyed a couple of weeks ago.
the asparagus blanched for a few minutes and once it has cooled, then wrapped in pancetta. i then fried the asparagus in a little olive oil until the pancetta was crispy and the asparagus had finished cooking through.
the dressing, which was poured over the hot and crispy asparagus was a mix of olive oil, orange juicem orange zest and a little dijon mustard.
very simple, very summery and a little bit different.