Pancetta Wrapped Asparagus

Recipe developed by Chef Jonathan Collins. Yield: 12


  • 12 spears Fresh Ontario Asparagus rinsed and trimmed
  • 24 pieces Pancetta thinly sliced
  • Extra virgin olive oil divided
  • 1 lemon sliced in half and seeded
  • Flaked sea salt and pepper to taste
  • Whole grain mustard to serve


  • Wrap asparagus tightly with 2 overlapping slices of pancetta.
  • Preheat a heavy- bottom grill pan or char- broiler over medium- high, season grill with olive oil.
  • Arrange asparagus on the grill, cook turning regularly until asparagus is tender and pancetta crisps.
  • Place lemon halves sliced side down on the grill.
  • Transfer to a platter, lightly drizzle with olive oil, squeeze charred lemon juice over asparagus to finish.
  • Serve with whole grain mustard.
Scroll to Top