2000s Recipes + Menus
Grilled Pancetta-Wrapped Asparagus
Serves6 (appetizer)
- Active time:25 min
- Start to finish:30 min
June 2008
Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.
- 1 lb medium asparagus (1/2 inch thick; 12 to 15)
- 1 tablespoon extra-virgin olive oil
- 12 to 15 thin slices pancetta (1/4 lb)
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Equipment:
4 (12-inch) wooden skewers, soaked in water 30 minutes
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Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
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Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
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Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
Cooks’ notes:
- If you aren’t able to grill outdoors, asparagus can be broiled about 3 inches from heat, turning, about 5 minutes.
- Asparagus can be wrapped in pancetta 1 day ahead and chilled.
- Keywords
- gina marie miraglia eriquez,
- italian,
- grilling,
- pork,
- asparagus
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