It’s hard to beat a sunny, spring-like Sunday afternoon with a couple of the grand-boys and family visiting for lunch, boat riding and fishing! I needed a couple of quick, easy vegetable sides to go with a crock pot roast. I made cabbage boats (click on the link to see recipe) and while they rested, I threw prosciutto-wrapped asparagus on the Grill Grates (available at Amazon – Grill Grates) for a few minutes.
Preparing the asparagus is easy. It can even be wrapped the day before, then seasoned and grilled in only a few minutes. Guests will rave about them!
After you have snapped and washed the asparagus spears, carefully spiral a slice of prosciutto (they will tear easily) around each thick spear. If your spears are very thin, group 2-4 together and wrap with a slice of the meat. Once they are all wrapped, and in a dish (9×13 works well), liberally drizzle them with olive oil and roll them around to coat evenly. The prosciutto is fairly salty, so chose a seasoning with minimal salt and use sparingly. We like Dizzy Pig’s Swamp Venom (a cajun-style seasoning) and really just apply to one side of the spears.
They are grilled direct on a grid (or on Grill Grates) or in a veggie grill pan. All you want to do is firm-up the prosciutto on all sides for a few minutes. Place back in the dish and cover until ready to serve.
Serves 4-6
Ingredients:
1 bunch of asparagus (about 36 thick spears)
Prosciutto (enough for all spears)
Olive oil
Cajun seasoning (minimal salt)
Instructions:
(1) Snap the spears, wash and dry.
(2) Separate the prosciutto slices and carefully spiral wrap a slice around each spear, or around 2-4 spears if they are thin.
(3) Place the wrapped spears in a wide dish and liberally drizzle with olive oil, rolling the spears around to thoroughly coat them with the oil. They can be prepared the day before, covered and kept in the refrigerator until ready to season and grill.
(4) Sparingly apply the cajun seasoning (I only season one side).
(5) Grill direct at 400*, turning frequently to prevent burning. You only need to char a little – to let the prosciutto firm up.
(6) Cover until ready to serve.
Enjoy,
Misippi Egger