Pancetta-Wrapped Roasted Asparagus With White Balsamic Citrus Vinaigrette


1 bunch Asparagus

1 Tbsp olive oil (Sicilian Lemon or Blood Orange)

1/2 tsp Sea Salt (Lime Fresco or Sel Gris)

1/2 lb very thinly sliced Pancetta

1/4 cup White Balsamic Vinegar

2 Tsp Pecan Honey Mustard (find in store)

1/4 cup olive oil (Sicilian Lemon or Blood Orange)

Sel Gris Sea Salt

Freshly Ground Black Pepper


  1. Preheat the oven to 400°F.

  2. Season asparagus with olive oil and sea salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of pancetta. Arrange on a baking sheet.

  3. Bake until asparagus turns bright green and pancetta crisps slightly, about 10 minutes.

  4. Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add sea salt & freshly ground black pepper to taste.

  5. Arrange the asparagus on a serving platter and drizzle with dressing.

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