In this deceptively simple side, tender asparagus stalks 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. A note on the ingredients: it can be tricky to find guanciale here in the states, but many specialty grocery stores offer it in their butchery sections—stop by Via Umbria and we’ll be glad to get you squared away.
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