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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. More Asparagus Recipes

Mario Batali
May 2008

Gallery

Credit: © Beatriz da Costa

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

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  • 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.

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