These wrapped asparagus are delicious, of course, but also make great snacks. They're fun to eat.
Makes 6-8 Servings
1 pound asparagus
1 pound pancetta, sliced very thin
1 tablespoon clarified butter or ghee, melted
1. Wash and dry asparagus spears, trimming off tough bottoms by about an inch.
2. Wrap each spear in a slice of pancetta, and lay the spears gently and carefully in the slow cooker.
3. Drizzle the spears with the melted butter. Cover and cook on Low for about 2 hours or on High for about 1 hour, until spears are tender.
4. Turn heat to High and cook for an additional 15 to 20 minutes with the lid propped open with the handle of a wooden spoon to allow steam to escape. This will dry-crisp the pancetta somewhat.
From Paleo Italian Slow Cooking
While thin spears are usually more desirable for quick cooking when steaming asparagus, for this recipe it is preferable to select fatter spears so there is more inside the wrap of pancetta.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.