Cured pork products get on well with our beloved spears, bacon and pancetta especially. Although it is not especially easy to eat, requiring fingers and forks, a rubble of cooked, chopped pancetta, and especially its melted fat, makes a gorgeous seasoning for a fat bunch of spears.
Ingredients
Preparation
Step 1
Boil a bundle of asparagus until it is just tender. Drain it carefully, then lay the spears in a shallow baking dish. Preheat the oven to 400°F (200°C).
Step 2
Melt a generous slice of butter in a shallow pan and fry a handful of diced pancetta, or mildly smoked bacon if that is what you have, until its fat is golden. Spoon it, and the butter, over the asparagus, then sprinkle with a little grated Parmesan. Bake for ten minutes, until the cheese has melted.
