Grilled: medium high grill pan/outdoor grill for approximately 10 minutes
Yield: 4 -6 appetizer servings
12 ounces (approximately 12 large spears) fresh asparagus spears, stemmed & peeled
4 ounces prosciutto, cut into 8-inch x 1 ½ -inch strips
Olive oil spray
1 tablespoon Parmigiano Reggiano
1 teaspoon dried tarragon
½ teaspoon kosher salt
½ teaspoon ground black pepper
Prepare the asparagus spears by washing, cutting off the woody stems and peeling the outer layer off the base. Dry and spray all sides with olive oil spray.
Combine the Parmigiano Reggiano, tarragon, salt and pepper and coat the asparagus.
Using one strip for each asparagus spear, starting directly under the tip where the smooth part begins, wrap the prosciutto around on an angle. Be careful not to pull too hard and tear the prosciutto. After wrapping, pat with fingers so that the prosciutto adheres to the asparagus.
Spray wrapped asparagus with olive oil spray on all sides.
Heat grill pan or outdoor grill to medium high and grill asparagus for approximately 10 minutes, turning one or two times. Grill until prosciutto begins to crisp, but not burn and asparagus becomes tender, but not soft.
- Spraying asparagus prevents sticking to pan or grill. Canola or vegetable oil spray may be substituted. Olive oil spray is a personal preference and if you turn the asparagus and watch them closely, the prosciutto will not burn.