1 pound fresh thick asparagus
2-4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (use salt according to taste)
˝ pound thinly sliced prosciutto
Heat the grill to medium.
Trim off the tough bottoms of the asparagus spears. You can use a knife and cut them roughly two-thirds of the way down, or snap off by hand. For the latter method, one at a time, grasp each stalk by both ends and bend it gently until it snaps at its natural point of tenderness. Wash and dry the spears.
Place the asparagus in a large zip-close plastic bag. Add enough oil to allow you to massage the spears and coat them entirely with olive oil. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
Place the asparagus on the cooking grate crosswise so they won’t fall through. Grill for 8-12 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. The asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
Remove from grill and let cool to room temperature. Wrap each stalk of grilled asparagus with a thin piece of prosciutto. Serve immediately.
Cook’s note: You can take this dish one step further and dress it up as a gorgeous salad with a dollop of buratta or fresh mozzarella and a drizzle of olive oil, coarse sea salt and cracked black pepper.
Nutrition values per serving: 120 calories, 8 g fat (2 g saturated), 3 g carbohydrates, 1 g fiber, 9 g protein, 20 mg cholesterol, 1,000 mg sodium.
Elizabeth Karmel for The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.