Asparagus and Pancetta

A close friend recently said to me that he thought any canapé would taste better with more bacon (sorry veggie/vegan followers – more for you next time!) So I thought I’d give this latest one a go – let me know what you think!! CQ x

Ingredients – makes 15
Bundle of Asparagus
Pack of Pancetta
Fig balsamic glaze

Method
1) Wash and cut each asparagus into 3 equal pieces
2) Cut the pancetta into strips at least 10cm long
3) Place 2 pieces of cut asparagus next to each other and place the head on top, making a triangle formation
4) Wrap these tightly with the pancetta strips
5) Heat a little olive oil in a frying pan, and when hot add the asparagus and pancetta to cook for around 3 minutes or until crispy. Make sure you turn to each side while cooking to get an even crispy look and flavour all the way around
6) When cooked place on a plate with kitchen roll to soak up the fat
7) Present to your guests while still hot and add a drizzle of fig balsamic glaze

Asparagus and PancettaPresentation tip: Since these canapés look quite rustic, I would use a heavy wooden platter for presentation

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