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.
My Private Note
Units: US | Metric
- 1Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
- 2Light 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.
- 3MAKE AHEAD The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
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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
- Total Fat 9.4 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 40.5 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 4.2 g
- Sugars 2.0 g
- Protein 4.0 g
The following items or measurements are not included: