- 24 medium-sized asparagus spears
- 4 sprigs fresh rosemary
- 4 anchovy fillets
- 4 good slices higher-welfare pancetta or dry-cured smoky bacon rashers
- ½ lemon
- olive oil
- sea salt
- freshly ground black pepper
Preheat the oven to 220ºC/425ºF/gas 7. Remove the stalk ends of the asparagus by bending them and snapping where it clicks naturally. Feel free to boil your asparagus for a minute if they're not as tender as they should be. 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 round the middle to hold everything in place.
Make 3 more bundles the same way, and put them into a small roasting tray or pan with ½ a lemon. Drizzle with a little olive oil and roast in the preheated oven for 4 to 5 minutes, until the pancetta is crispy. Remove from the oven and squeeze over the juice of your roasted lemon. Season if need be. This will make a fantastic smoky sauce with your melted anchovies – absolutely scrumptious.