New This Month

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)


  1. Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.

  2. Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.

  3. 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.


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