Grilled Asparagus Wrapped in Prosciutto

Submitted by kiwidutch

"If you have never tried grilled asparagus, you are really missing out on an easy and Delish way to eat asparagus! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 lb asparagus, trimmed
• 16 slices prosciutto (good quality)
• olive oil (EVOO)
• kosher salt
• fresh cracked pepper
• 1⁄4 cup grated parmigiano-reggiano cheese

directions

1. Heat grill to medium high.
2. Toss trimmed fresh asparagus with Olive oil and salt and pepper.
3. Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
4. Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.

Reviews

[apreston]

This was excellent! I wrapped the asparagus in tinfoil and bbq'd it for about 13 minutes and then wrapped the prosciutto around it. It didn't even need the parmigaiano. An easy but elegant appetizer. Thanks!

 

[newfie wanna be]

These were wonderful. I substituted the parm with cream cheese. Took them to the neighbours, and they disappeared in no time. Thanks for the great idea for appys. Deb (Newfie Wanna Be)

 

[mishi]

The asparagus tossed in olive oil and s&p was great! Instead of grilling the asparagus I roasted them in the oven at 450 for 12 min. They came out awesome and I got lots of compliments! Thanks :)

 

[Abby Girl]

This is a faboulous way to grill asparagus. I steam them first for about 3 minutes...plunge into cold water, then wrap with the prosciutto. I grill them until I have nice grill marks. I only use about 2T of parmasan. If you love asparagus, you will enjoy this one!!!

 

[Jellyqueen]

This is a great recipe. I used very young asparagus, so I put 4 to 5 spears in each bundle and wrapped with the prosciutto. I did use the inside grill pan, so I didn't really get the charred look, but who cares....when a dish tastes this good...it doesn't matter!!! Thanks for the great recipe.