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Pancetta-Wrapped Asparagus with Citronette
© Beatriz da Costa

Pancetta-Wrapped Asparagus with Citronette

  • ACTIVE: 30 MIN

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.

  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
  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.