In this deceptively simple side, tender asparagus spears are wrapped in thin, crispy slices of guanciale, a bacon-like cut of cured pork cheek. The clean flavor of roasted young asparagus contrasts beautifully with the salty-savory flavor of our traditional Umbrian guanciale.
Asparagus Spears with Guanciale
| INGREDIENTS
Asparagus Guanciale, thinly sliced
|
DIRECTIONS
-Clean and peel asparagus -Parboil for 2-4 minutes until just softened -Wrap spears with a thin slice of guanciale -Roast a 425 degrees for 10 minutes, until pork is slightly crisp |
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Asparagus Spears With Guanciale
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