Pancetta-Wrapped Asparagus with Chipotle Citronette

Ingredients:

2 pounds medium asparagus

1/2 pound very thinly sliced pancetta

Finely grated zest and juice of 1 orange

2 teaspoons Edmond Fallot Grain Mustard

1/4 cup Chipotle Olive Oil

Salt and freshly ground pepper

2 teaspoons chopped thyme

Directions:

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

MAKE AHEAD TIP: The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.