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Mario Batali's Asparagus Wrapped in Pancetta with Meyer Lemon Citronette

Try this seasonal dish for dinner tonight
skill level
Mario Batali skillfully uses seasonal and fresh ingredients to create all his popular dishes. This recipe is no different. On your next trip to the local green market or grocery store take a look for Meyer lemons and asparagus. Your family will thank you later.
  • For the asparagus:2 pounds asparagus
  • medium to thick stalks (about ½ inch in diameter) ½ pound thinly sliced pancetta or unsmoked baconextra-virgin olive oil
  • for drizzling1 lemon cut into wedges Coarse sea salt
  • to tasteFreshly ground pepper
  • to tasteFor the Meyer lemon citronette:Grated zest and juice of one Meyer lemon2 teaspoons Dijon mustard¼ cup extra virgin olive oilKosher salt and freshly ground black pepper1 ½ tablespoons finely chopped fresh thymeCoarse sea salt
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Meyer lemon
    Zest and juice one Meyer lemon.
  • 2
    Zest of Meyer lemon
    Juice of Meyer lemon
    2 teaspoons Dijon mustard 
    ¼ cup extra virgin olive oil 
    Kosher salt 
    freshly ground black pepper 
    In a small bowl, whisk together the Meyer lemon 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. 
  • 3
    Preheat grill pan over medium heat. 
  • 4
    2 pounds asparagus, medium to thick stalks (about ½ inch in diameter)
    Snap off the bottom of each asparagus stem, which should break right where the woody part ends. Using a vegetable peeler, peel the bottom 3 inches of each stem. 
  • 5
    ½ pound thinly sliced pancetta or unsmoked bacon 
    Wrap the bottom ends of each asparagus in a thin slice of pancetta. Place the wrapped asparagus on to the pan. Grill the asparagus until browned and almost charred all over and it is just cooked through, 6 minutes per side. 
  • 6
    Arrange on a platter, drizzle citronette over top and serve.
  • 7
    Meyer Lemon Citronette
    Finish with extra virgin olive oil, coarse sea salt, fresh black pepper, and chopped thyme.

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