Now You're Cooking: Grilled asparagus with pancetta

Fresh asparagus- 12

Olive Oil - as needed

Salt & pepper - to taste

Pancetta - 1 oz.

Fresh lemon - 2 wedges

Parmesan cheese, grated - 1 oz.

If the asparagus is mature, I like to peel it. The color will improve and it will make the asparagus tender. Sprinkle with olive oil and season with salt & pepper.

Place the asparagus on the grill being careful not to drip oil onto the flame below to avoid flair ups. Speaking of flare ups, next I want you to grill the pancetta. It is fatty like bacon, so all of your attention is required. Move the pancetta around so it does not burn. Cook for about three minutes.

Place the asparagus on the plate, then top with the pancetta. Sprinkle the cheese over top, and finish it with a squeeze of lemon.