0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
6 servings |
Ingredients
- 2 tablespoons champagne vinegar
- 1 tablespoon chopped capers
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch (about 24 spears) medium asparagus, woody bottom ends removed
- 24 thin slices Lardo di Colonata (get extras as they could tear)
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- For the vinaigrette: Add the vinegar and capers to a small bowl. Whisk in the olive oil and season with salt and pepper.
- For the asparagus: Heat the grill to medium-high.
- Carefully wrap 2 asparagus at a time with 1 or 2 pieces of lardo, overlapping as you go. (If your lardo is cut paper-thin, then 2 will be easier to work with. If thicker, then one should be sufficient.)
- Lay the asparagus cross-wise across the grill to keep it from falling through the grates. Grill, turning occasionally, until just tender and charred and the lardo has rendered and started to become crispy, 8 to 10 minutes. Remove from the grill and set aside. Drizzle with vinaigrette before serving.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
169 |
| Total Fat |
18 g |
| Saturated Fat |
3 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
145 mg |