Ingredients
20 pieces of pancetta
20 asparagus spears
12 cherry tomatoes
12 kalamata olives (pitted)
2 tbs butter
1 tbs olive oil
Chiffonade 10 fresh basil leaves
1/4 cup white wine
Preparation
Break off the woody ends of the asparagus and wrap each spear with a piece of pancetta.
Heat a pan over medium high heat and add the oil, once hot add the wrapped asparagus. Cook till tender and turn so the pancetta browns evenly.
When nearly done add the tomatoes and olives. Once the tomatoes start to pop squish them with the back of a fork to release the juice. Add the wine and let deglaze the pan then add the butter. Lastly once the butter is melted add the basil and make sure it’s mixed in then serve. Be sure to pour some of the sauce over the finished plate.
