Ingredients:
• 3 pounds fresh asparagus, trimmed
• 3 tablespoons olive oil
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Directions:
• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.
• Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.
Happy Easter
Enjoy!
Ingredients:
• 2 pounds medium asparagus
• 1/2 pound very thinly sliced pancetta
• Finely grated zest and juice of 1 orange
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 teaspoons chopped thyme
Directions:
• Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
• Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
*MAKE AHEAD* The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
Enjoy!
