Wrapping pancetta around asparagus and then baking it creates a crispy contrast to the tender spears. Extra-virgin olive oil helps caramelize the shallots and pancetta, and it adds deeper, more full-bodied flavor.
24 medium-thick asparagus spears
1 1/2 tablespoons extra-virgin olive oil
24 thin slices pancetta*
1/4 cup minced shallots
1/4 teaspoon pepper
1. Heat oven to 425°F. Arrange asparagus in single layer on rimmed baking sheet; lightly brush all sides with some of the oil. Roll 1 slice pancetta around center of each asparagus spear; sprinkle with shallots. Drizzle or lightly brush with remaining oil; sprinkle with pepper.
2. Bake 12 to 15 minutes or until pancetta is slightly crisp and asparagus is lightly browned.
TIP *Pancetta is an unsmoked rolled Italian bacon that’s cured with salt and spices.
4 servings
PER SERVING: 115 calories, 8.5 g total fat (2 g saturated fat), 5.5 g protein, 5.5 g carbohydrate, 10 mg cholesterol, 185 mg sodium, 2 g fiber