{"id":1713,"date":"2019-05-06T12:52:16","date_gmt":"2019-05-06T12:52:16","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1713"},"modified":"2019-05-06T12:52:16","modified_gmt":"2019-05-06T12:52:16","slug":"pancetta-wrapped-asparagus-with-citrus-vinaigrette","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/06\/pancetta-wrapped-asparagus-with-citrus-vinaigrette\/","title":{"rendered":"Pancetta-Wrapped Asparagus with Citrus Vinaigrette"},"content":{"rendered":"

Asparagus seasoned with Sicilian Lemon Olive Oil and sea salt, wrapped in pancetta, and drizzled with a vinegar and mustard dressing creates a gourmet appetizer or side dish.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time: \u00a0<\/em>20 minutes –\u00a0Cook Time: \u00a0<\/em>10 minutes –\u00a0Total Time: \u00a0<\/em>30 minutes<\/div>\n
Yield:\u00a04-6 People<\/div>\n
<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a01 bunch Asparagus<\/div>\n
–\u00a01 Tbsp olive oil (Sicilian Lemon<\/a>\u00a0or\u00a0Blood Orange<\/a>)<\/div>\n
–\u00a01\/2 tsp Sea Salt (Lime Fresco<\/a>\u00a0or\u00a0Sel Gris<\/a>)<\/div>\n
–\u00a01\/2 lb very thinly sliced Pancetta<\/div>\n
–\u00a01\/4 cup\u00a0White Balsamic Vinegar\u00a0<\/a><\/div>\n
–\u00a02 Tsp Mustard<\/div>\n
– 1\/4 cup olive oil (Sicilian Lemon<\/a>\u00a0or\u00a0Blood Orange<\/a>)<\/div>\n
–\u00a0Sel Gris<\/a>\u00a0Sea Salt<\/div>\n
–\u00a0Freshly Ground Black Pepper<\/div>\n
\n
…<\/div>\n
Instructions:<\/strong><\/div>\n
\n
    \n
  1. Preheat the oven to 350\u00b0F.<\/li>\n
  2. Season asparagus with olive oil and sea salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of pancetta. Arrange on a baking sheet.<\/li>\n
  3. Bake until asparagus turns bright green and pancetta crisps slightly, about 10 minutes.<\/li>\n
  4. Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add sea salt & freshly ground black pepper to taste.<\/li>\n
  5. Arrange the asparagus on a serving platter and drizzle with dressing.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1713"}],"version-history":[{"count":1,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1713\/revisions"}],"predecessor-version":[{"id":1714,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1713\/revisions\/1714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1669"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}