Recipe Book
Roaster Asparagus Pancetta Bundles
Feeds:
8 Servings
Prep time:
15 minutes
Cooking time:
30 minutes
Ingredients:
•
32 Thin Asparagus Spears
•
8 Very thin slices pancetta, halved
•
Lemon wedges
Directions:
Trim the asparagus spears to 6-inch lengths. For each bundle, wrap half a pancetta slice around the middle
of 2 asparagus spears.
Add 2-3 tablespoons of water to the Crumb & Drip Tray and slide back into place. Press the top of the
Rotating Basket with Handle tabs together to remove the lid and open the basket. Arrange 8 bundles on
an angle in one layer and replace the Basket lid so the bundles fit snugly.
Place the loaded Rotating Basket with Handle into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the
Glass Door. Set the Temperature to 250°C and the Timer to 15 minutes. Roast until the asparagus are
tender and the pancetta is crisp. Transfer to a platter. Repeat with the remaining bundles. Serve with
lemon wedges.
Slow Roasted Salmon with Green Sauce
Feeds:
6 Servings
Prep time:
15 minutes
Cooking time:
50 minutes
Ingredients:
•
1/3 cup + 1 tablespoon extra virgin olive oil
•
1¾ teaspoons kosher salt
•
1 teaspoon freshly ground pepper
•
1 (11/2-pound) wild salmon fillet with skin
•
½ large bundle fresh dill + 2 tablespoons chopped fresh dill
•
½ bunch fresh thyme
•
Zest and juiced of 1 large lemon
•
¼ cup chopped fresh parsley
•
¼ cup finely chopped shallots
•
2 tablespoon capers, drained and coarsely chopped
Directions:
With the tip of a small, sharp knife, pierce the skin side of the salmon and 1 inch intervals; transfer to a
large bowl. Add 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
