The FiFi Report 327

Roasted asparagus with rosemary and anchovies wrapped in pancetta ….adulterated from Jamieoliver.com

This is perfect to serve lying nonchalantly on a fillet of salmon or lamb or chicken. Jamie says “Having the asparagus tied together looks damn funky and all the ingredients flavour each other as they roast in the oven, which makes them taste sensational. I’ve used string to tie the bundles together in the picture but it’s much better to use a slice of pancetta.”
And Jamie what is that dash of red too in the photo? I was thinking it was chilli so I added that in as well.

You need for 4 dudes, 10 fashionista, 25 models:

24 medium-sized spears of asparagus
4 sprigs of fresh rosemary
4 anchovy fillets
4 good slices of pancetta or dry-cured smoky bacon rashers
½ a lemon
olive oil
1 knob of butter
One fresh chilli sliced to whatever suits your taste.
sea salt and freshly ground black pepper

  • Open the wine.
  • Pour a huge glass.
  • Gulp. Breathe. Relax. It’s Friday. You made it.
  • Climb out of Givenchy heels.
  • Slip into chic little Gucci jumpsuit.
  • Preheat the oven to 220ºC.
  • Remove the stalk ends of the asparagus by bending them and snapping where it clicks naturally. Think of your ex husband.
  • Feel free to boil your asparagus for a minute if they’re not as tender as they should be. Think your ex husband.
  • Chop the chilli into little strips as big as a thin Chloe belt.
  • Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, a slice of chilli and wrap a slice of pancetta round the middle to hold everything in place. Think Hermes belt.
  • Make 3 more bundles the same way, and put them into a small roasting tray or pan with ½ a lemon.
  • Drizzle with a little olive oil and roast in the preheated oven for 4 to 5 minutes, until the pancetta is crispy.
  • Remove from the oven, add your knob of butter, and squeeze over the juice of your roasted lemon.
  • Season if you think it needs it.
  • This will make a fantastic smoky sauce with your melted anchovies - absolutely scrumptious
  • Thanks Jamie.