8 sheets very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 Tbsp dijon mustard
1/4 tsp kosher salt and black pepper
1/2 cup EVOO plus extra for drizzling
Instructions
Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup pyrex measuring cup. Slowly whisk in oil until you reach the 1 cup mark.
Drizzle asparagus with olive oil and sprinkle with salt and pepper. Working one spear at a time, roll each one in a piece of prosciutto.
Grill over direct heat on a charcoal or gas grill turning them only once unitl prosciutto is crisp and the asparagus are crisp-tender, 5 to 8 minutes.
Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.
Originally Submitted
6/4/2011
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