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.
Guanciale, thinly sliced
-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