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Roasted asparagus with rosemary & anchovies wrapped in pancetta
- 24 medium-sized asparagus spears
- 4 sprigs fresh rosemary
- 4 anchovy fillets
- 4 good slices higher-welfare pancetta or dry-cured smoky bacon rashers
- olive oil
- sea salt
- freshly ground black pepper
Directions:View on Jamie Oliver
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