1 bunch of fresh asparagus, washed and trimmed
1/8 pound pancetta
1-package lemon pepper pappardelle pasta (I like Trader Joe’s brand)
Fresh ground pepper
Fresh parmesan cheese, shaved
Fresh basil, julienned
Preheat oven to 475 degrees. Brush the washed and trimmed asparagus lightly with olive oil. Sprinkle fresh ground pepper sparingly over the top. Wrap one strip of pancetta around each asparagus spear, starting at the bottom and wrapping mid-way up the spear (pancetta is usually cut into a circular shape but can be pulled apart into strips).
Roast the pancetta wrapped asparagus for approximately 12 to 15 minutes (you want the pancetta to be browned and somewhat crispy but not burned). Pull your roasting tray out of the oven and turn asparagus spears over. Roast for three to five minutes longer until perfectly crispy and browned.
While the asparagus is roasting, prepare the lemon-pepper pappardelle according to package directions. Divide the lemon-pepper pappardelle into four bowls and place 3 to 4 asparagus spears over the top. Sprinkle the top of the asparagus with fresh basil and shaved parmesan. Serve hot. Makes four servings.