I wanted to take a semi-healthy appetizer to a party this weekend. I also wanted it to be something that would taste good at room temperature so that I wouldn't have to worry about keeping it cool or warm while it was being transported. I decided to grill some fresh asparagus wrapped in prosciutto. This is more of an assembly process than a recipe. Here is what you'll need:
- fresh asparagus
- sliced prosciutto
- grated parmesan cheese
- olive oil
Start by preheating your grill. You'll want it at about 450 degrees or hotter. Now trim the tough ends off of the asparagus. I do this by holding a piece close to the top, then grabbing the end and bending the top and bottom towards each other. The bottom will snap off at the tough part. Do this with each spear. Now take the prosciutto out and cut each piece in half long ways. Take 1 spear and 1 slice of prosciutto and starting at the bottom, wrap the prosciutto around the asparagus ending close to the top. You won't need to use anything to hold it there as the meat will stick to itself. Repeat for each spear until all are done.
Move all the pieces onto a sheet tray then drizzle them with olive oil and sprinkle with cracked pepper. They don't have to be covered completely with the oil, this is just so that they won't stick to the grill. Don't add any salt because the prosciutto and parmesan have enough salt in them already. Now lay them in a single layer on the grill to cook. I had to do mine in two batches. Once the bottom starts to brown, turn the pieces over to grill all the sides. If your grill is nice and hot, this will only take 3-5 minutes. When they are done, remove them and immediately sprinkle the parmesan cheese over the top.
I also made a dipping sauce because Hubby thinks everything should be dipped. It's a simple yogurt dijon dip. Here's what you'll need:
- 1/2 C greek yogurt
- 2 TBL dijon mustard
- juice and zest of 1 lemon
Mix the yogurt, dijon, lemon juice, and lemon zest in a bowl until combined. Transfer to a serving bowl. That's it.
I served the asparagus on a square white plate with the dipping sauce in the middle. It was pretty and delicious and gone in a flash.