Pancetta-Wrapped Asparagus With Citronette |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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