Bring a large amount of water on to boil. Place the trimmed asparagus in the boiling water for no more than 2 minutes. Remove from boiling water and drain.
Lightly toss asparagus spears with 2 tablespoons cooking oil, kosher salt and cracked black pepper. Grill asparagus until done. Wrap 4-5 spears in proscuitto and place on grill to seal the wrap, approx. 30 seconds.
Note: you can boil asparagus and make vinagrette earlier in the day and grill when guests arrive. Grill the asparagus first, then wrap w/ proscuitto, then quickly grill bundle to set it. This prevents overcooking of proscuitto.
Lemon Vinaigrette -Place lemon juice, poached egg and mustard in blender,start at a low speed. While mixture is blending, add olive oil to blend mixture. Add truffle oil, zest, parsley, s and p.
Serving
Suggestions
Great over grilled asparagus
Originally Submitted
5/21/2005
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