Rolls, from haricots verts, asparagus tips and pancetta.
Preheat the oven to 175 ° C. Remove the stalk of the haricots verts and boil in water for 5 min. Add the asparagus for the last 2 min.
Drain the vegetables and drain well.
Divide the vegetables into 2 portions per person. Make a bundle of each portion and wrap a slice of pancetta around it.
Divide them over the baking dish and season with pepper. Bake the rolls in the middle of the oven for about 10 minutes and serve.
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