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    You are in: Home / Recipes / Pancetta-Wrapped Asparagus With Citronette Recipe
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    Pancetta-Wrapped Asparagus With Citronette

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Jules127's Note:

    I saw this in Food & Wine, it is from Mario Batali's new cookbook Italian Grill and sounds perfect for the summertime. 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
    2. 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.
    3. 3
      MAKE AHEAD The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.

    Ratings & Reviews:

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    Nutritional Facts for Pancetta-Wrapped Asparagus With Citronette

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 130.7
     
    Calories from Fat 85
    65%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 40.5 mg
    1%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 4.2 g
    17%
    Sugars 2.0 g
    8%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    pancetta

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