See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
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.
For advanced preparation, make this vinaigrette in a jar with a lid. Add all of the ingredients and give it a shake!
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Honey Island Swamp Frog Leg Skewers
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By GeekieFoodie
Fern Park, FL
on December 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I couldn't get the lardo, so I used thinly sliced pancetta, instead; but that was the only substitution I made. These bundles of green glory were utterly fabulous, I must say. The asparagus I grilled inside, on a cast iron grill pan, on the stove, & I drizzled with the lovely caper vinaigrette right off the grill. I did try a bit of the first bundle, sans vinaigrette, for comparison's sake; you must use the vin. Trust me. The bundles will still be tasty, but that vin adds a whole new layer of earthy complexity to each bite, & it's so worth the extra effort to make the vinaigrette. If you have people that cringe at the idea of capers, don't tell then what's in it; just tell then it's oil & vinegar. They'll thank you, later.
Read all 1 reviews