Grilled asparagus and pancetta

SERVES 4

Ingredients:

12 fresh asparagus spears, trimmed

24 thin slices pancetta

1 small radicchio, torn into bite-sized pieces

1 head butter lettuce, torn into bite-size pieces

4 cups loosely-packed arugula (rocket) leaves

7oz (200g) cherry tomatoes

1 cup (100g) freshly shaved Parmesan cheese

For the dressing:

1 garlic clove, crushed

4 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp freshly squeezed orange juice

1 tsp Dijon mustard

sea salt and freshly ground black pepper

Method:

1 Blanch the asparagus in a large saucepan of boiling salted water for 2–3 minutes or until crisp-tender. Drain, and immediately refresh the asparagus in a bowl of ice water. When cool, drain again.

2 Heat a ridged cast-iron grill pan or griddle until hot. Wrap 2 slices of the pancetta around each asparagus spear. Grill the asparagus spears, turning once, for 3–4 minutes or until the pancetta is golden and beginning to char. Set aside.

3 To make the dressing, whisk together the garlic, oil, vinegar, orange juice, and mustard in a small bowl. Season with salt and pepper, and whisk again.

4 Toss together the salad leaves, tomatoes, and dressing in a bowl, and divide evenly among 4 shallow bowls or plates. Top each with 3 of the asparagus wraps, and sprinkle the Parmesan shavings over the top. Serve immediately.

Grilled asparagus and pancetta