Asparagus Wrapped in Pancetta with Citronette


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


This Dish Is From Mario Batali\'s Cookbook 'Italian Grill.' He Shared It Exclusively With Martha Stewart Living Radio (Sirius Channel 112).

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