Grilled Asparagus Involtini with Lardo

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  • on December 27, 2012

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    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.

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