2 bunches asparagus, trimmed
200 g thinly sliced pancetta
1 tbsp olive oil
Freshly ground black pepper, to season
- Bring a large frying pan of water to the boil over a high heat. Add asparagus and cook for 2 minutes or until just tender. Drain and transfer to a bowl of iced water, then drain well again.
- Wrap a slice of pancetta around each asparagus spear. Heat oil in a separate large frying pan over a medium heat. Add wrapped asparagus spears and cook for 4 minutes or until browned on all sides. Transfer to a serving plate. Season with freshly ground black pepper and serve.