Prosciutto wrapped asparagus is one of my favorite dishes to serve, and eat, especially in summer. It’s a fun side, that one can eat with your fingers while grilling! I like to serve it with almost everything, especially steak, and it’s a great component for a grilled vegetable medley. I like to finish the dish with some finely grated parmesan or lemon zest with a squeeze of fresh lemon. Make this for your family and friends, and they will be looking forward to their new favorite finger food this summer.
Ingredients
Fresh asparagus
Prosciutto – I like Pio Tosini and San Daniele from DeLaurentis, it wraps the spears very well, and I can select large, thin slices for good coverage. Costco also has a good item from Parma.
Lemon – zest and juice
Parmesean – finely grated
Oilve oil
Preparation
Snap the ends of the asparagus stalks off – the end that grows in the ground – one can cut, however they will snap off at the optimal spot
Wrap each stalk in a slice of prosciutto
Brush with olive oil to provide some lubrication while grilling and prevent sticking
Grill being careful not to overcook – rotate after a couple of minutes until the prosciutto begins to get slightly golden
Garnish with the grated parmesan if desired and lemon zest and juice, or eat hot off the grill while cooking your other items
