- Position a rack in the center of the oven, and preheat the oven
to 400 F
- 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.
- 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.
- 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.
- To serve, use a spatula to carefully transfer the
pancetta-topped asparagus to eight salad plates. Spoon the
vinaigrette over each portion.
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