Pancetta Wrapped Asparagus

Ingredients

Asparagus

1 pound, trimmed

Pancetta

8 ounces, sliced thinly

Olive oil

2 tablespoons

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, freshly cracked, or to taste

Parmesan cheese

1/4 cup, grated (optional, for serving)

Balsamic glaze

1 tablespoon (optional, for drizzling)

Instructions

1. Preheat your oven to 450°F (230°C).
2. Trim the woody ends from the asparagus spears, ensuring they are uniformly cut for even cooking.
3. Wrap each asparagus spear with a slice of pancetta, starting at one end and spiraling to the other. Place the wrapped asparagus on a baking sheet lined with parchment paper for easy cleanup.
4. Drizzle the asparagus and pancetta with olive oil, then season with salt and freshly cracked black pepper to enhance the flavors.
5. Roast in the preheated oven for 12-15 minutes, or until the pancetta is crispy and the asparagus is tender. Keep an eye on them to prevent burning, as oven temperatures can vary.
6. For an extra touch of flavor, sprinkle grated Parmesan cheese over the asparagus in the last 2 minutes of roasting, allowing it to melt slightly.
7. Remove from the oven and allow to cool slightly before serving. Drizzle with balsamic glaze, if desired, for an added layer of sweetness and complexity.