GRILLED ASPARAGUS INVOLTINI WITH LARDO

Grilled Asparagus Involtini with Lardo image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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.