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.


Slideshow: More Asparagus Recipes


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  • Servings: 6

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  • 2 pounds medium asparagus
  • 1/2 pound very thinly sliced pancetta
  • Finely grated zest and juice of 1 orange
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 teaspoons chopped thyme

How to make this recipe

  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.

Make Ahead

The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.

Contributed By Photo © Beatriz da Costa Published May 2008

469321 recipes/pancetta-wrapped-asparagus-citronette 2013-12-06T23:40:00+00:00 Mario Batali spring|master-cook|grilling-barbecuing|barbecue-cookout|easter|mothers-day|italian|appetizers-starters|side-dishes|6 may-2008,Mario Batali,grilled asparagus,Italian,antipasto,pancetta,citronette,orange dressing recipes,pancetta-wrapped-asparagus-citronette 469321

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