ROASTED ASPARAGUS AND STRAWBERRY SALAD | BCLIQUOR

Ingredients

• 3 x ½-in (1.25 cm) thick slices of pancetta, diced
• 1 tbsp (15 ml) orange marmalade
• 2 tbsp (30 ml) balsamic vinegar
• 3 tbsp (45 ml) olive oil, divided
• 1 tbsp (15 ml) fresh tarragon leaves, chopped
• 30 fresh asparagus spears, trimmed
• salt and pepper, to taste
• ½ lb (250 g) strawberries, trimmed, thinly sliced
• 4 oz (125 g) crumbled feta cheese