Photo: Stephanie Studer
Roasted asparagus with rosemary & anchovies wrapped in pancetta
8 ingredients
4
openrecipes
This is a great vegetable dish, either to have for a starter or as a vegetable with chicken or fish. Having the asparagus tied together looks damn funky and all the ingredients flavour each other as they roast in the oven, which makes them taste sensational. I've used string to tie the bundles together in the picture but it's much better to use a slice of pancetta.
Estimated Nutrition (whole recipe, rough)
421
Calories
36g
Protein
27g
Fat
11g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 medium-sized asparagus spears
- 4 sprigs fresh rosemary
- 4 anchovy fillets
- 4 good slices higher-welfare pancetta or dry-cured smoky bacon rashers
- ½ lemon
- olive oil
- sea salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes