Asparagus with bacon, lettuce and tomatoes

A great appetizer recipe for asparagus fried in brisket slices. Bitter red radicchio lettuce, spicy arugula and crunchy lettuce are wonderfully combined and complement the taste of the dish. Salad dressing is made from oil, vinegar, mustard and garlic with orange juice.

Ingredients

• Asparagus - 12 shoots
• Pancetta (brisket, bacon) - 12 thin slices
• Radicchio salad - 1 small head
• Lettuce - 1 head
• Arugula - 4 cups
• Cherry tomatoes - 200 g
• Parmesan cheese - 100 g
• For refueling:
• Garlic - 1 clove
• Olive oil - 4 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.
• Freshly squeezed orange juice - 1 tbsp. l.
• Dijon mustard - 1 tsp
• Salt
• Black pepper, ground

Directions

1. Cut off the hard bases of the asparagus shoots. Blanch the asparagus in plenty of boiling salted water for 2-3 minutes. Drain and refresh in a bowl of ice water. Drain again.
2. Preheat a cast iron skillet (or regular skillet). Wrap each asparagus stalk with two slices of pancetta. Fry for 3-4 minutes (turn once) until the bacon is golden.
3. Make a refill. Combine crushed garlic, olive oil, vinegar, orange juice and mustard. Add salt and pepper. Stir again.
4. Tear lettuce leaves into pieces. Toss with tomatoes and prepared dressing. Arrange on plates, top with 3 spears of asparagus wrapped in bacon slices, sprinkle with thinly sliced ​​parmesan. Serve immediately.
5. Bon appetit!