Salt block asparagus rolled in pancetta with mostarda dipping sauce from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks by Mark Bitterman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pandaPowder on March 24, 2014

    I felt like the pancetta was already salty enough, so I didn't see the point of cooking on the salt block here. My vegetarian wife, who didn't eat the pancetta of course, thought that the asparagus was really good. I'm not sure if that was because of the salt block or the fact that she got some of the bacon flavor! haha! Next time I think I'll just do the asparagus. I'm not sure if I can count this one towards my goal because I didn't make the home made mustard.

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