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Pancetta-Wrapped Asparagus with Citronette

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 From 2 ratings.

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rating marshasimmons
Fantastic, very easy and got rave reviews and request for it to be repeated soon.
rating pacey21782
This is yummy.

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Pancetta-Wrapped Asparagus with Citronette

ACTIVE TIME: 30 MIN
TOTAL TIME: 50 MIN
SERVES: 6
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.
ingredients
  • 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
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.

Recipe by Mario Batali
From Mario Batali’s Italian Grilling
This recipe originally appeared in May, 2008.