If you are anything like me, the minute your farmer’s market is open you rush to see what goodies are in store for this year. We are fortunate enough to have a great one a couple blocks away. This last weekend, I found some great produce which included some beautiful asparagus. I was searching for a different way to prepare it when I came across a proscuitto recipe. My husband and I love proscuitto so I figured there was no way this recipe could fail. I was completely shocked by the simplicity of the recipe, yet depth of flavors. I did use balsamic glaze instead, which created a sweet crust over the smoky proscuitto.
Grilled Proscuitto-Wrapped Asparagus
slightly adapted from Annie’s Eats
1 bunch of asparagus, thick or thin
5 slices of thinly sliced proscuitto
Freshly ground black pepper
Preheat the grill or a grill pan to medium-high heat, and oil the grate. Wash, dry and trim asparagus spears. Lay out one piece of proscuitto on a work surface. Bundle a few spears of asparagus together near one end of the proscuitto, and wrap them up tightly with the meat. Lay seam side down on a plate. Repeat with remaining asparagus and proscuitto. Brush the bundles lightly with olive oil. Drizzle with a few splashes of balsamic vinegar glaze. Season with freshly ground pepper to taste.
Transfer the bundles to the heated grill, seam side down, and cook until nice grill marks have formed. Flip gently with tongs, and repeat on the second side. Cook until the asparagus has reached your desired doneness, testing it with a fork. Remove from the grill, transfer to a platter, and serve.