For this antipasto from Mario Batali’s Italian Grill (Ecco, 2008), you can use pancetta (an Italian salt-cured bacon), regular bacon, or lower-fat prosciutto (more traditional for this recipe). You can also prepare it in the oven. Just place wrapped asparagus spears on a foil-lined baking sheet and broil about 3 inches from heat for 5 to 10 minutes, turning a few times. Serve at room temperature. … Back to Article
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