Asparagus & mint pancetta wraps


Saw asparagus at the vege markets on Sunay, so get into this seasonal goodness. They're a bit fiddly, but can be made up ahead of time and thrown on a barbie or skillet when you're ready to serve them. Ideal with a glass of white and your favourite spicy dip.

Prep: 30 mins|  Cook time: 10mins|  Serves: 4


  • zest of 1 lemon
  • 12 plump asparagus spears
  • 2T extra virgin olive oil
  • sea salt and black pepper
  • 100g pancetta, thinly sliced
  • 36 mint leaves
  • lemon wedges or spicy dipping sauce of your choice to serve


  1. In a large shallow dish, mix lemon zest, oil, salt and pepper.
  2. Wash the spears and then snap the woody ends off.
  3. Add the asparagus to the mix and roll around a few times to coat.
  4. Wrap each spear in a slice of pancetta, enclosing 3 mint leaves with each spear.
  5. Cook over medium heat on an oiled hot plate, turning often until golden brown.
  6. Serve hot with lemon wedges or dip.