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Asparagus Wrapped in Pancetta with Citronette
All natural Western Apple BBQ chips infuse a delicate smoky flavor in this recipe for grilled Asparagus Wrapped in Pancetta.
Ingredients:
2 LBS large asparagus
4 OZ thinly sliced pancetta
Grated zest and juice of 1 orange
2 TSP Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1½ TBSP finely chopped fresh thyme
Coarse sea salt
Directions:
- Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray or small baking sheet and repeat with the remaining asparagus.
- Cover and refrigerate for 1 hour.
- For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season the citronette with salt and pepper, and set aside.
- When the grill is hot and the chips are smoking, place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of course sea salt for dipping.
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