KITCHEN CONNECTION: Tang of citronette blends nicely with asparagus

I know almost everyone likes to grill in the summer, so I have prepared another grilling recipe.
This is a way that today’s Italians might eat their vegetables, especially if they like to grill.
I actually made this for Father's Day along with my Amos Moses’ Bayou Blast Catfish. My dad couldn't decide which one he liked better.
This is a tasty recipe because of the saltiness of the pancetta and the citronette sauce has quite a bit of tang.

Grilled asparagus wrapped in pancetta
with citronette

Ingredients:
2 lbs. large asparagus
4 oz. thinly sliced pancetta
grated zest and juice from one orange
2 t. Dijon mustard
1⁄4 scup extra virgin olive oil
sea salt and freshly ground black pepper
11⁄2 T. finely chopped fresh thyme

Instructions:
Snap off the tough bottom stalks from the asparagus. Unroll the pancetta and lay them out on a workspace.
Lay an asparagus spear on a slight diagonal across the bottom of one slice of pancetta and roll it up, covering as much of the asparagus as possible but leave the top showing. Place on a tray and repeat with remaining asparagus. Cover and refrigerate for one hour. This rest will help the pancetta adhere to the asparagus.
Preheat a gas grill or prepare a fire in a charcoal grill.
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.
Season the citronette with salt and pepper and set aside.
Place the asparagus on the grill and cook, turning occasionally until it is just tender and the pancetta crisped, about four to six minutes.
If the pancetta browns too much before the asparagus is ready, move to a cooler part of the grill.
Whisk the citronette again and pour half of it onto a serving platter. Sprinkle with half of the thyme and pile the asparagus on top. Serve with the rest of sauce and thyme.