Step 1

Wrap a slice of pancetta tightly around each asparagus spear. Cover and refrigerate until ready to cook.

Step 2

Heat a large sauté pan over medium heat and coat lightly with vegetable oil (the more oil you use, the crispier the pancetta will be -- just be careful not to use too much or it will splatter). Cook the asparagus, turning as each side browns, until they are just tender and the pancetta is crisp, about 5 minutes. Transfer the asparagus to a plate lined with paper towels to soak up any excess grease, then transfer to a serving platter and serve immediately.