Pancetta-wrapped asparagus with baked feta and honey
- Portion size: Serves 2-4
- Hands-on time 10 min. Oven time 20 min
- Difficulty: easy
Wrap asparagus spears in pancetta and roast with feta until golden. Serve with chilli-spiked honey and crusty bread for an easy lunch or supper.
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Ingredients
- 3 dried red chillies
- 100g runny honey
- 12 slices pancetta
- 12 asparagus spears
- 200g block feta
- Olive oil to drizzle
- ¼ bunch thyme
- Crusty bread to serve (optional)
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Method
- Begin by making the hot honey so it has time to infuse. Toast the chillies in a hot dry pan for a few minutes, then roughly chop and return to the pan with the honey. Take off the heat and set aside to cool.
- Heat the oven to 200ºC fan/gas 7. Wrap a pancetta rasher around each spear of asparagus and put in an oven dish. Put the thyme in the centre and top with the block of feta. Drizzle in a little oil and season each side of the feta with plenty of freshly cracked black pepper. Put in the hot oven for 10-15 minutes until the pancetta is crisp and the feta is golden.
- Drizzle the hot honey over the feta and return to the oven for 5 more minutes, then serve warm, spreading the feta over the asparagus spears or using bread to scoop it up.
Nutrition
- 341kcals Calories
- 22g (10.4g saturated) Fat
- 15g Protein
- 20g (20g sugars) Carbs
- 1.4g Fibre
- 2.7g Salt
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