Asparagus with sun-dried tomatoes and basil

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

Recipe «Asparagus with sun-dried tomatoes and basil» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.