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.

Make Ahead

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