• 6servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds medium asparagus

  2. 1/2 pound very thinly sliced pancetta

  3. Finely grated zest and juice of 1 orange

  4. 2 teaspoons Dijon mustard

  5. 1/4 cup extra-virgin olive oil

  6. Salt and freshly ground pepper

  7. 2 teaspoons chopped thyme

Instructions Jump to Ingredients ↑

  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.


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