Spring has sprung and asparagus is available. It’s the season for fresh food with lots of flavor. This month since the grills have been cleaned and are ready to go, on the next nice evening try this; its easy and quick and absolutely delicious.
6 slices Proscuitto split in half to create two long strips each (12 strips)
12 stalks of Asparagus trim the bottoms
Shavings of Parmigiano
1/2 cup of Balsamic Vinegar
1/8 cup of Extra Virgin Olive Oil
Trim the Asparagus- do this by using a sharp knife starting at the bottom and gently pressing on the stalk, when the blade sinks in finish cutting all the way through (usually between 3/4 of an inch and 2 inches depending on the freshness and age of the asparagus). If you want the dish to be really pretty, cut all the stalks about the same length. Prosciutto can be pretty difficult to handle but don’t fret too much if it comes off in shreds versus the whole sheet.
Wrap the asparagus stalks in the prosciutto and cook on a hot grill till small char marks appear and the prosciutto gets slightly crisp in places. (Optionally, the asparagus can be grilled then wrapped)
Place the Balsamic in a bowl and drizzle the EVOO into it while whisking vigorously. Arrange the Asparagus on the plate, drizzle with the Balsamic and then sprinkle with the parm. Sure to be a summer favorite, this can be an Antipasti or a side.
Glenn & Glenn