Pancetta-wrapped Asparagus With Citronette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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 Ingredients:
2 pounds medium asparagus |
1/2 pound very thinly sliced pancetta |
finely grated zest and juice of 1 orange |
2 teaspoons dijon mustard |
1/4 cup extra-virgin olive oil |
salt and freshly ground 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.
3. 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.
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