Sesame-Coated Pancetta-Wrapped Asparagus
Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.
- Servings: 4
Source: Martha Stewart Living, March 2005
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup sesame seeds
- 12 asparagus spears, trimmed to 4 inches
- 6 very thin slices pancetta, halved
- 2 cups vegetable oil
- Sea salt (or coarse salt)
Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.
Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
Dredge spears in flour, shaking off excess. Dip pancetta portion in egg; coat with sesame seeds. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt. Thread spears lengthwise onto skewers, if desired.