Pancetta-Wrapped Asparagus With Citrus Vinaigrette
Pancetta-Wrapped Asparagus With Citrus Vinaigrette
Olivelle
4
20 minutes
10 minutes
Appetizer
Asparagus seasoned with Blood Orange Olive Oil and Lime Fresco Sea Salt, wrapped in pancetta, and drizzled with a vinegar and mustard dressing creates a gourmet appetizer or side dish.
Ingredients
- 1 Bunch Asparagus
5 Tbsp Blood Orange Olive Oil, divided
1 tsp Lime Fresco Sea Salt, divided
- ½ lb Very Thinly Sliced Pancetta
¼ cup White Balsamic Vinegar
- 2 tsp Mustard
- Freshly Ground Black Pepper
Directions
- Preheat the oven to 350°F.
- Season asparagus with 1 Tbsp Blood Orange Infused
- Olive Oil and ½ tsp Lime Fresco 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 White Balsamic Vinegar of Modena and mustard. While whisking, slowly drizzle in the remaining 4 Tbsp Blood Orange Infused Olive Oil. Add remaining ½ tsp Lime Fresco Sea Salt & freshly ground black pepper to taste.
- Arrange the asparagus on a serving platter and drizzle with dressing.
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