Ingredients

• 2 tablespoons champagne vinegar
• 1 tablespoon chopped capers
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch (about 24 spears) medium asparagus, woody bottom ends removed
• 24 thin slices Lardo di Colonata (get extras as they could tear)
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper

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Instructions

1. For the vinaigrette: Add the vinegar and capers to a small bowl. Whisk in the olive oil and season with salt and pepper.
2. For the asparagus: Heat the grill to medium-high.
3. 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.)
4. 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.