Ingredients
- 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
Serious Eats
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