Grilled Asparagus with Orange Vinaigrette and Crisp Pancetta

In a dry skillet, heat the pancetta over medium-high heat, stirring occasionally until it’s crisp and slightly browned. Set a paper towel on a plate and put the pancetta onto it. Allow the pancetta to drain while you prepare the other ingredients.

In a medium bowl, combine 1 tablespoon orange juice, 1/2 to 1 teaspoon orange zest (depending on how orangey you want the vinaigrette), 1 teaspoon chopped garlic, Dijon mustard, balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, dark brown sugar and cayenne pepper. Gradually whisk in 4 tablespoons of extra virgin olive oil until the vinaigrette is well combined. Set aside, either at room temperature or in the refrigerator.

In a medium bowl, toss the asparagus with the remaining tablespoon of olive oil, as well as 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the grill or a grill pan to medium-high and arrange the asparagus on the grill to cook. Cook the asparagus for about 12-15 minutes turning once halfway through. Cook until the asparagus is tender, but still al dente.

To serve, toss the cooked asparagus with several spoonfuls of vinaigrette (you may not need the entire batch) and sprinkle with the crisp pancetta.