Friday, April 08, 2011

Asparagus wrapped in pancetta with gremolata

Another starter we served over Cheltenham race week. And another one that's been popular since the moment we first served it.
You wrap the asparagus in pancetta raw and then bake it, so as the asparagus cooks it takes on the flavour from the cooking pancetta - totally delicious. After wrapping the french beans in pancetta, this seemed the next thing.
Fennel and radish is the salad garnish de jour.

Some other asparagus dishes we've done:

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