Asparagus Wrapped in Pancetta with Citronette and My New 50 mm Lens

How was everyones weekend? It rained here. Well at least it did on Sunday, which is my day in the kitchen.

The terrible grey light from the weather really made it difficult to photograph the deliciousness of this recipe from Martha Stewart and Mario Batali, but I tried my best.

I've never prepared aparagus this way. Turns out it's almost as good as asparagus with parm and a poached egg (and that's saying a lot) The saltiness of the pancetta with the tang of the orange and mustard dressing is mouthwatering. TRY IT!

I took about 200 photos of this recipe, I was really excited to use my new anniversary present (thank you baby!). Surprisingly, my new 50 mm lens was a little harder to use than expected.

Of the 200 photos, only about 5 (no joke) weren't blurry. I think it was a combination of the low light and my inexperience with the lens, but I'm going to work on it.

I've been meaning to order this lens for a really long time, it's supposed to be "the best" for food photography. When my man picked me up from the metro station after work on Friday he told me to open the glove box . . . and there it was! So sweet.

We met two years ago tomorrow and he's the best thing that ever happened to me.

I will try not to bore you with the lovey-dovey stuff because if you read my blog you already know I'm head over heels. . . but . . .  God was certainly looking out after me when he helped me find him.

I could have woken up that morning and decided to sleep in. (shudder)

Asparagus Wrapped in Pancetta with Citronette  (original recipe here, I took out some of the herbs)
2 pounds medium asparagus

1/2 pound very thinly sliced pancetta

Finely grated zest and juice of 1 orange

2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil

1. Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible

2. Preheat a gas grill or prepare a fire in a charcoal grill, or a grill pan (I used a grill pan)

3. In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth.

4. Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill.

5. Whisk the citronette again, and pour half of it onto a serving platter.  Drizzle asparagus with remaining citronette and sprinkle with some more orange or lemon zest.

Best served right away.