Episode: 8
Title: Asparagus Wrapped with Pancetta & Basil Dressing
Broadcast: October 7th 2017
Presenter: Russell Blaikie

Ingredients for 6 as a starter:

• 12 large spears of asparagus
• 12 long, very thin slices of pancetta
• Salad oil for cooking

Basil Dressing:

• 2 tablespoons verjuice (this can be substituted with lemon juice)
• 1 teaspoon Dijon mustard
• ½ teaspoon caster sugar
• 100ml olive oil
• 1 shallot finely diced
• ½ cup chopped fresh basil leaves
• Few fresh basil leaves for garnish
• Salt & freshly ground black pepper

Method:

• Peel the bottom 5 cm of the asparagus spears, and trim the cut ends off
• Wrap each spear ‘barber pole’ style with the pancetta, then reserve in the refrigerator until required.
• Heat BBQ to medium-high. Place asparagus on char grill and close lid, cook for 2 minutes then lift lid and turn over. Drop lid again and cook for a further two to three minutes until firm but tender.
• Once cooked, remove the asparagus spears to a large serving platter, drizzle with dressing and garnish with a few fresh basil leaves. Serve warm with a glass of aromatic dry white wine, such as a pinot grigio.

Method for the basil dressing:

• Whisk together the verjuice, mustard and sugar. Slowly add the oil while whisking, in a slow drizzle, until it is all incorporated.
• Fold in the shallot and chopped basil, season with salt and pepper to taste.

The Garden Gurus
W: www.yourlifestyle.tv