4.0 3

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


  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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


  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

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


469321 2013-12-06 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-with-citronette 469321