Now that summer weather is here to stay SP has asked that we do something simple, preferably on the grill, for dinner on Sundays. The first of these meals involved chicken seasoned with a spice mix with lots of heat and grilled asparagus wrapped with proscuitto.
I seasoned the asparagus spears with olive oil, salt and pepper before grilling it then wrapped each spear in a slice of proscuitto. I spritzed some lemon juice on before serving. It was a delicious pairing. At the same meal we had cantaloupe wrapped in more of the proscuitto, which is my absolute favorite way to eat proscuitto.
These would make a great appetizer for a cocktail party, especially if the asparagus was thinner. Mine was thick so the spears were chunky and small as opposed to thin and long.
1 bunch of asparagus
Salt and pepper
Thin slices of proscuitto, one per asparagus spear
Trim the woody ends off the bottom of the asparagus spears by holding each spear and snapping off the bottom where it naturally breaks. Toss the spears with oil, salt and pepper.
Preheat your grill. When hot, grill the asparagus to your desired doneness.
Wrap each spear in a slice of proscuitto. Arrange on a plate and spritz with lemon juice. Serve warm or at room temperature.