Pancetta-Wrapped Asparagus with Citronette

• 2 pounds medium asparagus
• 1/2 pound very thinly sliced pancetta
• Finely grated zest and juice of 1 orange
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 teaspoons chopped thyme

1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
2. Light a grill or preheat a grill pan.
3. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper.
4. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total.
5. Transfer the asparagus to a platter and drizzle with the dressing.
6. Sprinkle with the thyme and serve.

medium asparagus, very, orange, mustard, extravirgin olive oil, salt, thyme

Taken from www.foodandwine.com/recipes/pancetta-wrapped-asparagus-citronette (may not work)