1 bunch of asparagus, 50 grams of pancetta (tesa), 50 grams of pork fat.
Start this tasty appetizer by cleaning the asparagus: cut the most woody end and with a potato peeler remove the outer part of the remaining stem which is more fibrous. Now lay the asparagus in the steamer basket and cook for 3 minutes. Heat a grill of possibly cast iron until it is almost hot. Dry the asparagus and roll a slice of bacon and / or lard of your choice around each one, leaving only the tip free. Place the asparagus on the grill and cook them turning them from time to time. Remove the asparagus from the grill and place it on absorbent paper sheets to dry them from excess oil and serve.