Mario Batali's Asparagus Wrapped in Pancetta with Meyer Lemon Citronette
Try This Seasonal Dish for Dinner Tonight
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:
Preheat grill pan over medium heat. Snap off the bottom of each asparagus stem, which should politely break right where the woody part ends. Using a vegetable peeler, peel the bottom 3 inches of each stem.
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. Arrange on a platter, drizzle citronette over top and serve.
For the Meyer lemon citronette:
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.
This recipe was styled by chef Karen Pickus for Good Morning America.
CLICK HERE to check out the mouth-watering "Mario Batali Cooks!" iPhone application.
Main Ingredients: asparagus, meyer, lemon, olive oil, sea salt, pepper, dijon mustard, thyme
Course: Vegetable, Snack, Side Dish, Dinner, Appetizer/Starter
More Info: Kid Friendly