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Pancetta-Wrapped Asparagus with Citronette

Average Rating

 From 5 ratings.

User Reviews

rating ostrand
Tried this for the first time, great turn out.  The Citronette was an added bonus to the grilled flavor.
rating AnnJacobs
Fantastic!  I have made this twice  and its a keeper. The  refreshing citronette is just as good on plain grilled asparagus.
rating STORMYGIRL
I actually wrapped 2 spears to each slice of pancetta- excellent. love the flavor, very quick and easy!

Read all 5 reviews

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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.