Grilled Asparagus With Orange Vinaigrette And Crisp Pancetta

1. 1

   In a dry skillet, heat the pancetta over medium-high heat, stirring occasionally until it's crisp and slightly browned. Set a paper towel on a plate and put the pancetta onto it. Allow the pancetta to drain while you prepare the other ingredients.

2. 2

   In a medium bowl, combine 1 tablespoon orange juice, 1/2 to 1 teaspoon orange zest (depending on how orangey you want the vinaigrette), 1 teaspoon chopped garlic, Dijon mustard, balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, dark brown sugar and cayenne pepper. Gradually whisk in 4 tablespoons of extra virgin olive oil until the vinaigrette is well combined. Set aside, either at room temperature or in the refrigerator.

3. 3

   In a medium bowl, toss the asparagus with the remaining tablespoon of olive oil, as well as 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the grill or a grill pan to medium-high and arrange the asparagus on the grill to cook. Cook the asparagus for about 12-15 minutes turning once halfway through. Cook until the asparagus is tender, but still al dente.

4. 4

   To serve, toss the cooked asparagus with several spoonfuls of vinaigrette (you may not need the entire batch) and sprinkle with the crisp pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.