Sesame Pancetta Asparagus Sticks

sesame asparagus sticks

Everyone should have a few basic recipes that will make a cocktail party feel posh. Sesame Pancetta Asparagus Sticks make any party feel posh.

Sesame Pancetta Asparagus Sticks 

Print This Recipe Total time Yield 4–6Source Inspired by Chef Dan BarberPublished
sesame asparagus sticks


  • ½ cup all-purpose flour
  • 2 large eggs (lightly beaten)
  • ½ cup sesame seeds
  • 12 asparagus spears (trimmed to 5‑inches)
  • 12 slice pancetta
  • 2 cup vegetable oil (or more for frying depending on the size of vessel)
  • coarse sea salt (such as Maldon)
  • 12 bamboo skewers (optional)


Place the flour, eggs and sesame seeds in separate shallow bowls at least 5‑inches in diameter. Wrap each spear of asparagus with pancetta, leaving the tip exposed.

Heat the oil in medium straight-sided skillet over medium heat until it register 350 degrees F. on a deep fry or candy thermometer.

Dredge the wrapped asparagus spears in flour, shaking off the excess. Carefully roll the pancetta-wrapped section in the egg; coat that section with sesame seeds.

Fry in the hot oil until golden brown, about 3 minutes. Drain on a paper towel lined plate. Season with salt. Thread the spears from their bottoms lengthwise onto bamboo skewers (optional). Serve warm or at room temperature.