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Grilled Pancetta-Wrapped Asparagus Recipe

Grilled asparagusThis delectable Grilled Pancetta-Wrapped asparagus dish is served at Graylyn Manor House, a historic inn and restaurant in Winston-Salem, North Carolina. Graylyn specializes in classic dishes prepared in with fresh, local ingredients with surprisingly delightful twists. You’ll find this dish to be fresh and slightly smoky.

Recipe courtesy Chef Gregory Rollins and Graylyn Manor House

Makes 6 servings

2 pounds medium, asparagus

½ pound thinly sliced pancetta

zest of juice of 1 orange

2 teaspoons Dijon mustard

¼ cup extra virgin olive oil

salt and freshly ground pepper

2 teaspoons chopped fresh thyme

Graylyn chefs

The chef team at Graylyn, headed by Chef Gregory Rollins,serves up classic dishes prepared with local ingredients

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 thyme and serve.

 

Want to know more about Graylyn Manor House, where you can dine like royalty? Check out Suzanne Corbett’s story, “Dinging Like a King: Graylyn, Winston-Salem, N.C.”

 



Suzanne Corbett, RFT Food History Editor

Suzanne Corbett is RFT's Food History Editor. She's a national award-winning writer and media producer who currently contributes News Magazine Network, St. Louis Post-Dispatch, StLSportsPage.com, AAA Traveler and Journey Magazines. Suzanne is the author The Gilded Table: Recipe and Table History from the Campbell House (2015 Donning Publishing) and Pushcarts & Stalls: The Soulard Market History Cookbook (1999 Palmerston & Reed Publishing). She's won two Telly Awards, a Davey Award, the Missouri Media Award and more.


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