Serves: 3-4 | Preparation Time: 10 min
- 200g Beans
- 1 bunch asparagus, trimmed
- 5 strips of pancetta, cut into strips and cooked
- 1/3 cup toasted pine nuts
- 1/4balsamic dressing
Toast pine nuts in a dry pan and set aside.
Fry pancetta until nice and crispy, set aside in a warm place.
Bring a pan of salted water to the boil and cook beans and asparagus 'al dente'. Drain and allow to dry.
Toss the beans and asparagus in the dressing and arrange on plates in neat bundles.
Sprinkle with pine nuts and the pancetta.