Asparagus wrapped in pancetta with citronette from Italian Grill by Mario Batali

  • asparagus
  • oranges
  • pancetta
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 28, 2011

    p. 30 -I’ve made similar versions of this in the past however they’ve called for prosciutto so I was keen to try this Pancetta version. So happy I did as we loed this dish. The fattiness of the pancetta adds a richness to the dish which is perfectly balanced by the delicious, tangy Citronette Sauce. Loved the sweetness of the caramelization on the asparagus as well. Simply prepared by wrapping asparagus stalks in the prosciutto. The colder your meat the better here I think as you can press and hold it in place as you go. I did this step in advance and refrigerated until it was time to grill. The Citronette is made by whisking together orange juice, mustard and olive oil then seasoning to taste. I had some extra lemon juice on hand so I did a 50/50 blend. The plated dish is topped w some zest as well. Wonderful, we served this as a side dish however it would also be excellent as part of an antipasti spread.

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