RECIPE

Pancetta-Wrapped Asparagus with Citronette

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 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.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 6

Ingredients

  • 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.