I love proscuitto and asparagus, which is why this recipe caught my eye when I recently visited the website of Food and Wine magazine.
It's grilled asparagus wrapped with thin slices of pancetta. Proscuitto, of course, would dry out if it were wrapped around asparagus and placed on a grill. However, the slices of pancetta actually get nicely crisp.
I can't decide whether the "citronette" dressing is overkill. I guess I'll have to make the recipe to satisfy my curiosity about that.