Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.


  • 1 lb. medium asparagus (1/2 inch thick, 12 to 15)
  • 1 tablespoon extra-virgin olive oil
  • 12 to 15 thin slices pancetta
  • Equipment:
  • 4 (12-inch) wooden skewers, soaked in water 30 minutes


Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.

Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.


If you aren't able to grill outdoors, asparagus can be broiled about 3 inches from heat, turning, about 5 minutes. Asparagus can be wrapped in pancetta 1 day ahead and chilled.

30 Minute, Vegetable
MacGourmet downloadGrilled Pancetta-wrapped Asparagus. To import, drag image to your MacGourmet recipe box.