Roasted Asparagus Wrapped in Pancetta

• 24 spears medium-sized asparagus
• 4 sprigs fresh rosemary
• Good rashers of pancetta
• 4 good anchovies (optional)
• Olive oil
• 1/2 lemon
• 1 knob butter
• Sea salt and freshly ground black pepper

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally.
3. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
4. 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.
5. Make three more bundles in the same way , and out them into a small roasting tray or pan with ?
6. lemon.
7. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
8. Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon.
9. Season of needs be.
10. This will make a fantastic smoky sauce with your melted anchovies.

asparagus, rosemary, rashers, anchovies, olive oil, lemon, knob butter, salt

Taken from www.foodnetwork.com/recipes/roasted-asparagus-wrapped-in-pancetta-recipe.html (may not work)