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Pancetta-Wrapped Asparagus with Citronette

Photo by: Beatriz da Costa
Pancetta-Wrapped Asparagus with Citronette
Pancetta-Wrapped Asparagus with Citronette
In chef Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.