Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

Summer time means a lot of things, warm nights, endless sunshine, and the best grilling weather I could ever ask for. While the grilling weather certainly fits my clothes, it also means an abundant supply of fresh local produce. When it comes to grilling a side of vegetables with dinner, nothing beats food sourced from a local farmer or purveyor.

When it comes to vegetables, there is nothing I hold back from the grate. That said, I do have my favorites and asparagus is solidly in the “like” column. While lightly oiled spears of asparagus kissed by smoke and heat are fabulous, I prefer them with a little something extra. Enter: prosciutto.

I guess I shouldn’t really be surprised. Everything is better with pork, especially when it’s thinly sliced and dry cured.


 

Prosciutto Wrapped Asparagus
by Mike Lang

Ingredients:
10 asparagus spears
5 slices of prosciutto
olive oil
salt and pepper
1 lemon

Note: While you can get some great pre-packaged prosciutto, take the extra step and have it sliced at the deli counter. It’s well worth the effort. Also, if have more than 10 asparagus spears, figure 1 slice of prosciutto per 2 spears.

Instructions:

Take 2 spears of asparagus and wrap in 1 piece of prosciutto. Gently brush with olive oil and season with salt and pepper.

Grill the asparagus over direct medium heat (350 F), approximately 6 - 8 minutes, turning once.

Remove from the grill and drizzle with freshly squeezed lemon. Serve.

Not only are these great with dinner, it’s the one vegetable I love to take out of the fridge the next morning and eat cold. The salt encrusted spear makes a great meal, either for dinner or breakfast.

What are your thoughts? (2)

03.19.17

Patrick B

Another nice tip. We wrap our asparagus with bacon, but prosciutto sounds really good too.

After cooking, lightly dust them with parmesan cheese.

03.19.17

Mike Lang

Hi Patrick -

You can't go wrong with bacon!! I love the parmesan addition, too!

Thanks and cheers!
Mike

08.28.15

Dave S

At my house, we call these Heaven Sticks. If you want to take it one step further, smear a tiny bit of blue cheese on the asparagus where it will be covered by the proscuitto before you wrap the stalks. We call these Heavenly Sticks.

08.28.15

Mike Lang

Hey Dave - OK, I can totally see how you came up with the name! That's a great idea. I can't wait to try it out!

Thanks for the tip!
Mike

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