Pancetta-Wrapped Roasted Asparagus With White Balsamic Citrus Vinaigrette

Pancetta-Wrapped Roasted Asparagus with White Balsamic Citrus Vinaigrette

Ingredients

• 1 bunch Asparagus

• 1 Tbsp olive oil (Sicilian Lemon or Blood Orange)

• 1/2 tsp Lime Fresco Sea Salt

• 1/2 lb very thinly sliced Pancetta

• 1/4 cup White Balsamic Vinegar

• 2 Tsp Mustard

• 1/4 cup olive oil (Sicilian Lemon or Blood Orange)

• Lime Fresco Sea Salt

• Freshly Ground Black Pepper

Instructions for Pancetta-Wrapped Roasted Asparagus with White Balsamic Citrus Vinaigrette;

1. Preheat the oven to 350°F.

2. Season asparagus with olive oil and sea salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of pancetta. Arrange on a baking sheet.

3. Bake until asparagus turns bright green and pancetta crisps slightly, about 10 minutes.

4. Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add sea salt & freshly ground black pepper to taste.

5. Arrange the asparagus on a serving platter and drizzle with dressing.