Pancetta-Wrapped Asparagus with Orange Vinaigrette

In this variation on the traditional antipasto of prosciutto-wrapped asparagus, we wrap spears in pancetta and grill them. The bright taste of the orange vinaigrette adds a nice tang.

Ingredients:

2 pounds medium asparagus

1/2 pound very thinly sliced pancetta

Instructions:

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 fresh thyme and serve.

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

For the Orange-Basil Vinaigrette:

Zest, supremes, and juice of one orange

2 teaspoons minced red onion

3 tablespoons white-wine vinegar

2 tablespoons honey

1/4 cup chopped fresh basil

Pinch salt

¾ cup olive oil

Directions:

Put orange, red onion, white wine vinegar, honey, chopped fresh basil, and salt in a food processor. Slowly add oil and process until smooth.