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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