Pancetta wrapped asparagus
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- 1 pinch(s) Love
- 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
- 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.
- MAKE AHEAD The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Pancetta wrapped asparagus Recipe at a Glance
- COURSE: Side Dishes/Vegetables