Pancetta-Wrapped Asparagus

As I've mentioned before, I've been buying...and eating...a lot of asparagus these days. But usually by myself. My other half insists he only likes the canned version. (No comment.)


However, bacon (or something like it) is always a secret recipe to get him to eat something. So I pulled out the stops and prepared this as a side dish tonight. It was wonderful (and yes, he ate it.)


This is wonderful as written, but also can be broken into its parts. The pancetta-wrapped bacon by itself is delicious. And the dressing would be yummy on plain ol' grilled or steamed asparagus (or another vegetable for that matter).


One note: Make sure you have the pancetta THINLY sliced (a la prosciutto) when you get it at the deli counter. Mine was a little on the thick side and didn't wrap (or stay on the asparagus) as easily as it should have.


Pancetta-Wrapped Asparagus
From Food & Wine.
Makes 6 servings.


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.