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    Warm Asparagus, Almond and Pancetta Salad

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    Warm Asparagus, Almond and Pancetta Salad

    This easy all-in-one recipe uses sweet asparagus tips cooked briefly under the grill to maximise their flavour and retain their crisp texture.

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 10 minutes to 11 minutes 15 minutes

    Serves: 2


    • 100g pack English asparagus tips
    • ½ x 150g pack Waitrose Roasted Marcona Almonds (from the fruit and vegetable section)
    • 70g pack Waitrose Pancetta (10 slices)
    • 100g pack salad spinach
    • Juice of ½ lemon


    1. Preheat the grill to medium. Cut the asparagus in half.
    2. Place the asparagus pieces in a small roasting tin with the almonds. Lay the pancetta in a single layer over the asparagus and almonds to completely cover them. Cook under a preheated grill for 3-4 minutes.
    3. Remove from the grill, move the pancetta to one side and stir the asparagus and almonds. Replace the pancetta, turning it over, then return to the grill for a further 2 minutes, or until the pancetta is crisp.
    4. Drain the pancetta on a piece of kitchen paper. In a serving bowl, toss the hot asparagus and almonds with the baby spinach leaves. Break the crisp pancetta into large pieces and scatter over the salad. Season with freshly ground black pepper.
    5. Drizzle with lemon juice to taste and serve immediately, with plenty of crusty bread.

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    Make this salad with watercress or roquette leaves instead of spinach - or a combination of all three.


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    4 stars