Pancetta-Wrapped Asparagus with Citronette
In Mario Batali’s riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.
Go to recipe (1 of 8)
MARKETPLACE
Become a fan
Follow us