"Hot" Roasted Asparagus

Contributor: Celebrate! (Author Sheila Lukins)

1/4 cup sherry vinegar
1 teaspoon honey
1/3 cup extra-virgin olive oil, plus more for brushing
Coarse (kosher) salt and freshly ground black pepper, to taste
2 shallots, very thinly sliced lengthwise
2 pounds asparagus, woody ends trimmed
8 thin slices pancetta

 

  1. Position a rack in the center of the oven, and preheat the oven to 400 F
  2. Place the vinegar and honey in a small bowl and whisk in the 1/3 cup olive oil.  Season with coarse salt and pepper and add the shallot slices.  Set the vinaigrette aside.
  3. Arrange the asparagus on one or two baking sheets in eight groups of 5 or 6 spears.  Brush them with olive oil and sprinkle generously with salt and pepper.
  4. Bring a small pot of water to a boil, and blanch the pancetta slices in it for 30 seconds.  Drain them on paper towels.  Then lay a pancetta slice across the bottom half of each asparagus bunch.  Roast until the asparagus has browned slightly, 15 minutes.
  5. To serve, use a spatula to carefully transfer the pancetta-topped asparagus to eight salad plates.  Spoon the vinaigrette over each portion.