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  Grilled Fresh Asparagus
with Pancetta, Pepato Cheese, and Herbs

1-1/2 lbs. jumbo or extra-large fresh asparagus, trimmed
Olive oil, as needed
2 Tbsp. grated Pepato cheese (Romano cheese with peppercorns) or plain Romano
3 oz. thinly sliced pancetta or 3 slices American bacon, cooked crisp, then crumbled
1 Tbsp. chopped Italian (flat leaf) parsley
1 Tbsp. shredded basil
1 Tbsp. shredded mint

Generously coat asparagus spears with olive oil. Grill over medium-hot heat. Turn frequently, until asparagus is lightly browned and tender-crisp, about 6 minutes for extra-large and a minute or two more for jumbo. Arrange on a warmed serving platter. Sprinkle with cheese, pancetta, and herbs. Serves 6.

 

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