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Pancetta-Wrapped Asparagus with Citronette (Food & Wine Magazine)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Active: 30 min Total: 50 min | |
| 2 pounds | medium asparagus |
| 1/2 pound | very thinly sliced pancetta |
| Finely grated zest and juice of 1 | orange |
| 2 tsp | Dijon mustard |
| 1/4 cup | extra-virgin olive oil |
| Salt | |
| freshly ground pepper | |
| 2 tsp | chopped thyme |
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
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.
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