Asparagus with sun-dried tomatoes and basil

Cooking Meat Asparagus with sun-dried tomatoes and basil

Spring-fresh asparagus goes a long way in this sophisticated starter.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Preheat oven to 200°C. Place 6 slices pancetta on a baking tray. Bake for 5-10 minutes or until crisp. Remove and cool slightly. Tear into pieces.
  2. Combine pancetta with 100g sun-dried tomatoes, cut into strips crossways, 1/3 cup (55g) pine nuts, toasted, 1/3 cup finely shredded fresh basil, 1/4 cup (60ml) olive oil and 1/4 cup (60ml) red wine vinegar. Season with salt and pepper.
  3. Cook 3 bunches asparagus in boiling water for 3-4 minutes. Drain. Serve asparagus topped with tomato mixture.

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6 slices Primo Gourmet Selection Pancetta
100g sun-dried tomatoes, cut into strips crossways
1/3 cup pine nuts, toasted
1/3 cup finely shredded fresh basil
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper, to season
3 bunches asparagus

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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