Grilled Asparagus with Pancetta and Lemon Butter Sauce


Try to have this delicious starter during asparagus season, which runs for approximately eight weeks in May and June. This is when they are at their best with a full, sweet flavour and fine, tender texture. The butter sauce is lighter than Hollandaise and much easier to make in advance.

  • 20 large asparagus spears
  • 20 thin slices pancetta (Italian streaky bacon)
  • 1 tbsp olive oil
  • For the lemon butter sauce:
  • ½ cup (4floz) cream
  • 1 tsp Dijon mustard
  • 2 tbsp (1oz) Kerrygold Salted Butter, diced and at room temperature
  • 1 tsp cornflour
  • squeeze of lemon juice
  • 1 tsp chopped fresh chives
  • salt and freshly ground black pepper

Trim the asparagus spears and then blanch in a pan of boiling water for 1-2 minutes until almost tender but still with a slight bite.

Drain the asparagus spears and quickly refresh under cold running water, then pat dry on kitchen paper. Wrap each of the asparagus spears in a slice of pancetta and arrange on a plate. Drizzle with the olive oil and season to taste.

To make the lemon butter sauce, place the cream and mustard in a small pan and whisk for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2-3 minutes, until thickened. Stir in the chives and season to taste. Keep warm.

Meanwhile, heat a griddle pan until very hot. Add the wrapped asparagus spears and cook for 2-3 minutes until crisp and lightly golden, turning regularly.

To serve, arrange the griddled asparagus on warmed plates and spoon over the lemon butter sauce.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s