Pancetta-Wrapped Asparagus with Citronette
From mystic_river1 16 years ago
- 10 minutes to make
- Serves 2
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 marvelously bright-tasting mustardy-orange dressing. Read more FOOD AND WINE See less
Ingredients
- 2 pounds medium asparagus shopping list
- 1/2 pound very thinly sliced pancetta shopping list
- Finely grated zest and juice of 1 orange shopping list
- 2 teaspoons Dijon mustard shopping list
- 1/4 cup extra-virgin olive oil shopping list
- salt and freshly ground pepper shopping list
- 2 teaspoons chopped thyme shopping list
How to make it
- 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.
People Who Like This Dish 3
- lunasea Orlando, FL
- orangeskipper Redding, CA
- jakartainflames Jakarta, Indonesia
- cheric Oklahoma City, OK
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Pancetta, asparagus and citrus - what's not to love? Thanks so much...gets a yummy 5 from me...
lunasea
in Orlando loved it
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