Asparagus Prosciutto Bundles With Arugula

Cottage Living, APRIL 2005

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil, divided
• 1  tablespoon white wine vinegar
• 1⁄2 lb  thin asparagus, ends trimmed about 2 inches (about 24 spears)
•  sea salt, to taste
•  fresh ground pepper, to taste
• 2  cups  loosely packed arugula leaves, washed, drained, and stems removed
• 1  medium  lemon, juice of (about 3 tablespoons)
• 3⁄4 cup  pecorino cheese, half shaved into thin slices and half grated
• 6  ounces prosciutto (12 thin slices)

Directions

1. Preheat grill to medium-high heat.
2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.
3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.
4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.
5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing.
6. Repeat procedure with remaining ingredients.