Ingredients

• 1 pound medium asparagus (1/2 inch thick; 12 to 15)
• 1 tablespoon extra-virgin olive oil
• 12 to 15 thin slices pancetta
• 4 (12-inch) wooden skewers, soaked in water 30 minutes

Instructions

1. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
2. Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
3. Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.