Active Time

　　25 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

Makes 6 (appetizer) servings

　　1 pound 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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

　　Cooks' notes:

　　·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.