Ingredients
Serves 6
- 2 pounds large asparagus, 12 to 18 stalks per pound
- 4 ounces thinly sliced pancetta
- Grated zest and juice of 1 orange
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons finely chopped fresh thyme
- Coarse sea salt
Description
This Dish Is From Mario Batali\'s Cookbook 'Italian Grill.' He Shared It Exclusively With Martha Stewart Living Radio (Sirius Channel 112).
Martha Stewart
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