Asparagus with Pecorino & Pancetta

Episode 25 - Asparagus with Pecorino & Pancetta


  • 500g Asparagus (a bunch)
  • 8 thin slices of Pancetta (cut into pieces)
  • Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • Pecorino shavings
  • Sea Salt
  • Black Pepper (freshly ground)
  • Bowl of iced water


  1. Snap or trim off the thick Asparagus ends and cook Asparagus in boiling salted water for 4 minutes (until tender, but still crisp).
  2. Place Asparagus in a bowl of iced water until it is cool, then dry with towels.
  3. For the dressing, place the lemon juice in a bowl then slowly add oil whisking until dressing is thick and season with salt and pepper.
  4. Pour the dressing over the Asparagus and serve with the pancetta and pecorino shavings.