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Asparagus Wrapped in Pancetta with Citronette

This dish is from Mario Batali's cookbook "Italian Grill." He shared it exclusively with Martha Stewart Living Radio (Sirius channel 112).

Source: Radio, May Spring 2008
Servings

Ingredients

Directions

Cook's Notes

A classic room-temperature antipasto, here with pancetta substituting for the traditional prosciutto, is transformed on the grill. You could stick with prosciutto or even substitute really good bacon -- not a double-smoked one, though, or the smokiness will overpower the asparagus. --Mario Batali

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  • unizeppelin
    3 JUL, 2015
    Even with 2 bunches of asparagus, the amount of citronette will have the spears sitting in more of a soup than what's shown in the picture (a drizzle). Still, the taste was good. I doubled up the spears and used 1 piece of pancetta for 2 spears and still found the dish to be quite meaty. I also coated on some neutral tasting oil (grapeseed) before putting them on the hot grill. Next time I will apply oil to the slightly-dry pancetta to make them easier to wrap. Don't advise using bacon.
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