Recipe: Grilled Prosciutto-Wrapped Asparagus Spears

GRILLED PROSCIUTTO-WRAPPED ASPARAGUS SPEARS

"When your fresh asparagus comes in, it's a race to harvest the spears every day or so before they get too thick and woody. This is a great dish to showcase your bounty. Like a conga line of sarong-wrapped lovelies, this appetizer sizzles and shimmies on even the plainest of white platters. It's easiest to grill these ganged onto double skewers, turning once, and then finish the dish with a splash of balsamic vinegar."

2 pounds fresh asparagus, ends trimmed
4 ounces prosciutto, cut lengthwise into 2-inch strips
Olive oil, for drizzling
Fig balsamic vinegar, for drizzling
Shaved Parmesan cheese, for garnish

Prepare a medium-hot fire in your grill.

Wrap each asparagus spear with a slice of prosciutto. Drizzle the spears with olive oil to lightly coat.

Place the spears perpendicular to the grill rack. Grill until the asparagus is crisp-tender and the prosciutto has blistered, turning often, 8 to 10 minutes.

Set the asparagus on a serving platter and splash on the fig balsamic vinegar to taste. Sprinkle with the shaved Parmesan. Serve hot or at room temperature.

Makes 6 to 8 servings
Source: The Gardener and the Grill by Karen Adler and Judith Fertig