Hello, foodies. Austin Carter is here from Beyond the Bayou Blog who serve you perfection from all over the world. What better way to serve yourself than some delicious pancetta-wrapped asparagus with hollandaise sauce! So good and such a great side!
This recipe has been on my mind for quite some time. Debating back and forth if I should use bacon or pancetta? Keep it simple and just do salt and pepper? Well, I decided on pancetta. Mainly because I did not want the added smokiness to overpower anything. I went for herbs de Provence because I love the blend of herbs that add an amazing aroma. The lavender adds a nice mild floral note that pairs wonderfully.
Serve this dish with your favorite sauce and make yourself feel in heaven. So just grab your apron, gather all the ingredients, and get set to go with today’s recipe for your upcoming Easter party.
What Is Pancetta-Wrapped Asparagus?
Pancetta Wrapped Asparagus is a tasty treat where tender asparagus spears are lovingly hugged by slices of savory pancetta. Crispy, flavorful bacon embracing the fresh, earthy taste of asparagus. It’s like a gourmet hug for your taste buds! This dish is perfect for sharing with friends and family, whether as a fancy appetizer or a special side dish. Its delightful combination of textures and flavors makes it a hit at gatherings and adds a touch of elegance to any meal. It’s a simple yet delicious way to enjoy the natural goodness of asparagus with a hint of indulgence.”
Overview: How To Make Pancetta Wrapped Asparagus?
Hey foodies, Austin here with a recipe: Pancetta-Wrapped Asparagus with Lemon Butter Sauce. It’s a burst of flavors that’ll elevate any meal!
To start, blanch asparagus and wrap them in crispy pancetta slices after drizzling with olive oil, herbs de Provence, and salt. Bake until the pancetta is golden and crunchy.
Meanwhile, whip up a luxurious lemon butter sauce by double boiling lemon juice, water, and egg yolks until thick, then slowly whisk in warm clarified butter until smooth and creamy. Season with hot sauce, creole seasoning, cayenne, and salt to your liking.
The result? Tender asparagus enveloped in savory pancetta, bathed in a tangy and rich lemon butter sauce with a kick. It’s a crowd-pleaser that’s perfect for any occasion.
So, gather your ingredients and get ready to indulge in this delicious creation with our Cornbread Casserole.
Savory Pancetta Wrapped Asparagus recipe
Equipment
- Pot for boiling water
- Bowl for ice water
- Baking rack
- Bowl and pot for double boiling
- Whisk
- Towel or secure surface for placing the bowl during whisking
Ingredients
- 2 pounds of asparagus do not use the extra big ones.
- 2 teaspoons herbs de Provence
- 1 teaspoon kosher salt
- 5-6 slices of pancetta
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon of warm water may need more to thin out the sauce
- 2 egg yolks
- 1/2 cup clarified butter
- a few dashes of hot sauce use your favorite!
- a pinch of creole seasoning
- a pinch of cayenne pepper
- salt to taste
- extra virgin olive oil
Instructions
- Preheat oven to 375�F.
- Blanch asparagus in boiling salted water for 1-2 minutes, then chill in ice water.
- Drizzle asparagus with olive oil, herbs de Provence, and salt, then wrap with pancetta slices.
- Bake wrapped asparagus for 20-25 minutes until pancetta is crispy.
- Double boil lemon juice, water, and egg yolks until thickened.
- Slowly whisk in warm clarified butter until emulsified.
- Season sauce with hot sauce, creole seasoning, cayenne, and salt to taste.
- Serve immediately and enjoy!
Nutrition
Time for The Tips!
- Patience and Technique: Making Hollandaise sauce needs patience and skill. Take your time and don’t rush.
- Temperature Control: Make sure all ingredients are just right, not too hot or cold, as extreme temperatures can break the sauce. Warm your clarified butter gently and keep things moderately warm.
- Steady Stream of Butter: Slowly pour warm clarified butter into the egg yolks while stirring continuously. This helps blend the sauce smoothly.
- Stabilizing the Bowl: Use a rolled-up towel to keep the bowl steady while you mix. This stops the bowl from moving and helps make a silky sauce.
- Tempering the Yolks: Keep the egg yolks at the right temperature by moving the bowl between hot water and the towel. This keeps them warm without cooling down too much.
- Seasoning at the End: Add spices like creole seasoning and hot sauce at the finish. This lets you adjust the flavor without changing the sauce’s texture.
- Practice Makes Perfect: Don’t worry if it’s not perfect at first. Keep trying and experimenting to get the hang of making Hollandaise sauce.
Possible Variations and Substitutions!
- Vegetarian Twist: For a vegetarian version, skip the pancetta and instead use thin slices of smoked tofu or marinated portobello mushrooms to wrap the asparagus. You can also add smoked paprika or liquid smoke for a smoky flavor.
- Herb Substitutions: If you don’t have herbs de Provence, you can use a combination of dried thyme, rosemary, oregano, and savory for a similar aromatic profile.
- Sauce Variations: Experiment with different sauces to accompany the asparagus. Try a tangy mustard vinaigrette, a creamy hollandaise sauce, or a balsamic glaze drizzle for added depth of flavor.
- Spice Level: Adjust the spiciness according to your preference. Increase or decrease the amount of cayenne pepper and hot sauce to suit your taste buds.
- Butter Alternatives: If you’re looking for a lighter option, you can use olive oil instead of clarified butter for the sauce. It will still add richness without the dairy.
- Gluten-Free Option: Ensure all ingredients, including the hot sauce and seasoning blends, are gluten-free if you need to make this recipe gluten-friendly.
- Grilled Variation: Instead of baking, you can grill the wrapped asparagus on a preheated grill for a smoky charred flavor.
What to Serve with Pancetta Wrapped Asparagus?
Storing and Managing Leftovers!
- Refrigerate: Store any leftover Pancetta-wrapped asparagus with Lemon Butter Sauce in an airtight container in the refrigerator. For better preservation, keep the asparagus and sauce in separate containers.
- Asparagus: Refrigerate leftover wrapped asparagus for up to 2-3 days. When reheating, crisp up the pancetta again by briefly baking in the oven.
- Lemon Butter Sauce: Store any extra lemon butter sauce separately in the refrigerator for about 4-5 days. Before using, gently reheat the sauce on the stove over low heat, stirring continuously to prevent separation.
- Reheat: Avoid using the microwave to reheat leftovers, as it can make the pancetta soggy. Instead, use the oven or a skillet to maintain the crispiness of the wrapped asparagus.
- Refresh: If the sauce thickens too much after refrigeration, thin it out by adding a little warm water and whisking until it reaches the desired consistency.
- Enjoy Leftovers: Leftover Pancetta-Wrapped Asparagus with Lemon Butter Sauce makes a delicious snack or can be added to salads, pasta dishes, or sandwiches for added flavor.
Frequently Asked Questions (FAQs)
Q: Can I prepare the sauce ahead of time?
A: It’s best to prepare the sauce just before serving for optimal freshness and texture. If you need to prepare it ahead, keep it warm and whisk it again before serving to ensure a smooth consistency.
Q: Can I grill the wrapped asparagus instead of baking?
A: Yes, grilling the wrapped asparagus can add a delicious smoky flavor. Cook them over medium-high heat on a preheated grill until the pancetta is crispy and the asparagus is tender, turning occasionally.
Q: Can I use bacon instead of pancetta?
A: Yes, you can use bacon as a substitute for pancetta if you prefer. However, keep in mind that bacon has a slightly different flavor and may affect the overall taste of the dish.