Roasted Asparagus with Olive Oil and Parmesan
(Serves 4 – 6)
- 500 grams asparagus spears per person
- extra virgin olive oil
- sea salt and freshly ground pepper
- 1 lemon
- 8 - 10 thin slices pancetta or prosciutto
- 4 fresh eggs, hard boiled and chopped
- Parmesan cheese
Preheat the oven to 225ºC.
Toss the asparagus with olive oil and season lightly with salt and pepper. Place in a small ovenproof dish and roast for approximately 4 - 6 minutes until just cooked. Test with the point of a knife, there should be only a fraction of resistance.
While the asparagus is roasting, grill or fry the pancetta until it starts to render its fat and just starts to crisp. Chop coarsely.
Transfer the asparagus to a serving plate and drizzle with a little more olive oil. Squeeze over lemon juice, strew with the pancetta and the chopped egg. Lastly shave shards of Parmesan over the top and serve immediately.
John Hawkesby’s Wine Suggestion
Lawsons Dry Hills 2007
Southbank Estate East Coast 2007
Coopers Creek 'The Pointer' 2007