Pancetta-Wrapped Asparagus with Citronette

In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.

Pancetta-Wrapped Asparagus with Citronette
Pancetta-Wrapped Asparagus with Citronette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    . 2 pounds medium asparagus

  • 2

    . 1/2 pound very thinly sliced pancetta

  • 3

    . Finely grated zest and juice of 1 orange

  • 4

    . 2 teaspoons Dijon mustard

  • 5

    . 1/4 cup extra-virgin olive oil

  • 6

    . Salt and freshly ground pepper

  • 7

    . 2 teaspoons chopped thyme

Directions

1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes. 2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

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