Grilled Asparagus Wrapped In Prosciutto - BBQ And Grilling Recipes

Slender stalks of asparagus are so elegant that the trick is to avoid doing too much to them. We like to grill them briefly, wrap them in thin sheets of prosciutto, and sprinkle them with shredded or grated Parmesan cheese.

Prep: 12 minutes
Grill: 5 minutes.

– Long-handled tongs.

– To trim asparagus, hold a spear with the ends in each hand. Gradually bend the stalk. It will naturally snap where the stalk becomes tough. Discard the tough end. If the spears are very thick, peel them with a vegetable peeler by laying each spear on a work surface and peeling it with a vegetable peeler from the tip to the stem end.

– For Grilled Asparagus with Barbecued Lemon Wedges, omit the prosciutto. Arrange the grilled asparagus on a platter and sprinkle with 2 teaspoons chopped fresh dill or tarragon, if you like. Cut 2 lemons into 4 wedges each. Put the wedges directly on the grill grate over a medium fire with the cut sides up. Thickly brush 1 to 2 tablespoons barbecue sauce over the cut sides. Grill until the peels are nicely grill-marked and the lemons are beginning to soften, 2 to 4 minutes. Remove with tongs and cool slightly on the platter. Pass the lemon wedges for squeezing over the asparagus.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

2½ pounds thin asparagus (40 to 45 thin spears), trimmed (see Tip)
1 tablespoon olive oil
Oil for coating grill grate
4 ounces sliced prosciutto (about 8 paper-thin slices)
¼ teaspoon ground black pepper
1 tablespoon shredded or grated Parmesan cheese.

1. Heat the grill as directed.
2. Toss the asparagus with the olive oil on a rimmed baking sheet or in a zipper-lock bag until completely coated.
3. Brush the grill grate and coat it with oil. Put the asparagus on the grill, perpendicular to the bars of the grill grate. Grill until just tender but not limp, 4 to 5 minutes, rolling the asparagus once or twice with tongs.
4. Lay a slice of prosciutto horizontally on a work surface. Put 4 to 6 asparagus spears over the prosciutto near a short edge. Sprinkle the asparagus with some of the pepper. Tightly roll the prosciutto over the asparagus bundle on a slight diagonal, so that the prosciutto covers all but the tips of the spears. Sprinkle the tips with the Parmesan and serve.


This entry was posted on Monday, November 26th, 2012 at 8:09 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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