Pancetta-Wrapped Asparagus With Citronette

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  lbs  medium asparagus
• 1⁄2 lb  very thinly sliced pancetta
• 1  finely grated orange, juice and zest of
• 2  teaspoons Dijon mustard
• 1⁄4 cup extra virgin olive oil
•  salt & freshly ground black 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.
3. MAKE AHEAD The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.