Recipe courtesy of Jamie Oliver
Save Recipe Print



Preheat the oven to 425 degrees F (220 degrees C).

Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.

Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.

Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus

Recipe courtesy of Ina Garten

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Roasted Asparagus

Recipe courtesy of Tyler Florence

Roasted Asparagus and Mushrooms with Chile-Lemon Salt

Recipe courtesy of Valerie Bertinelli

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Steamed Asparagus

Recipe courtesy of Alton Brown

Bacon-Wrapped Dates

Recipe courtesy of Ree Drummond

Bacon-Wrapped Filet

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories