Recipe

Pancetta-wrapped Asparagus With Citronette Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago Mario Batali’s deviates from 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 marvel... More Prep:30m Cook:10m Servings:2	Mystic_rive
	leave it to mario

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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

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

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.

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