Monday, January 04, 2010


serves four

24 medium-sized spears of asparagus
4 sprigs of fresh rosemary
4 anchovy fillets
4 good slices of dry-cured smoky bacon rashers
½ a lemon
olive oil
1 knob of butter
sea salt and freshly ground black pepper

Preheat the oven to 425ºF. Remove the stalk ends of the asparagus by bending them and snapping where it clicks naturally. Feel free to boil your asparagus for a minute if they're not as tender as they should be. Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta round the middle to hold everything in place. Make 3 more bundles the same way, and put them into a small roasting tray or pan with ½ a lemon. Drizzle with a little olive oil and roast in the preheated oven for 4 to 5 minutes, until the pancetta is crispy. Remove from the oven, add your knob of butter, and squeeze over the juice of your roasted lemon. Season if need be. This will make a fantastic smoky sauce with your melted anchovies – absolutely scrumptious.

bacon recipe courtesy of: Jamie Oliver, Happy Days with the Naked Chef. Hyperion, 2002

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