Pancetta-Wrapped Roasted Asparagus With White Balsamic Citrus Vinaigrette
1 bunch Asparagus
1 Tbsp olive oil (Sicilian Lemon or Blood Orange)
1/2 tsp Sea Salt (Lime Fresco or Sel Gris)
1/2 lb very thinly sliced Pancetta
1/4 cup Series 4 Balsamic Vinegar
2 Tsp Mustard
1/4 cup olive oil (Sicilian Lemon or Blood Orange)
Freshly Ground Black Pepper
Preheat the oven to 350°F.
Season asparagus with olive oil and sea salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of pancetta. Arrange on a baking sheet.
Bake until asparagus turns bright green and pancetta crisps slightly, about 10 minutes.
Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add sea salt & freshly ground black pepper to taste.
Arrange the asparagus on a serving platter and drizzle with dressing.
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