Asparagus and Pancetta With Lemon-Tarragon Vinaigrette

By slebel

Ingredients

• Ideal grill: charcoal
• Smoke intensity: mild
• Prep time: 15 minutes
• Cooking time: 6 to 8 minutes
• 90 g (3 oz) pancetta or 2 slices thick-cut bacon, diced
• 1 kg (2 lb) asparagus
• Extra-virgin olive oil
• Kosher salt
• Ground black pepper
• Vinaigrette
• 15 ml (1 tbsp) finely grated lemon zest
• 30 ml (2 tbsp) fresh lemon juice
• 30 ml (2 tbsp) white wine vinegar
• 15 ml (1 tbsp) finely diced shallot
• 10 ml (2 tsp) finely chopped fresh tarragon leaves
• 5 ml (1 tsp) honey

Preparation

Step 1

Small handful hickory wood chips, soaked in water for at least 30 minutes
In a small skillet over medium heat, cook pancetta until crisp and browned, 4 to 6 minutes, stirring occasionally. Drain on paper towels.
Prepare a two-zone fire for medium heat (180 C/350 F to 230 C/450 F).
Remove and discard tough bottom of each asparagus spear by grasping at each end and bending it gently until the spear snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Drizzle spears with oil and lightly season with salt and pepper.
In a small, non-reactive bowl, whisk vinaigrette ingredients. Slowly add 50 ml (1/4 cup) of oil and whisk until vinaigrette is emulsified. Season with salt and pepper.
Brush cooking grate clean. Drain and add wood chips to charcoal and put lid on the grill. When wood begins to smoke, cook asparagus over direct medium heat, with the lid closed as much as possible, until tender, 6 to 8 minutes, turning occasionally.
Transfer asparagus to a serving platter, drizzle with vinaigrette and top with pancetta. Serve warm or at room temperature.
Makes 4 to 6 servings.