This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make grilled asparagus wrapped in prosciutto.
From Roy Harland:
I crave grilled asparagus in the spring, before I ready the barbecue for the summer. So I usually use a stove top grill pan to pre-cook the asparagus. This gives you that nice smokey taste, the easy way. If the asparagus are large, use a whole slice of prosciutto; if they're small use a half-slice.
1 lb asparagus, trimmed (peeled if large spears)
thin-sliced prosciutto (about a half slice for each asparagus spear)
2 T extra virgin olive oil
Freshly ground black pepper
Mayonnaise for serving (or better yet, make a fresh aioli)
Grated Parmigiano Reggiano, hand grate at serving time
Heat grill pan or barbecue to medium high. Toss the asparagus in the olive oil, salt & pepper. Grill asparagus until just tender. Don't overcook. Allow to cool a few minutes, then wrap each spear tightly with prosciutto, leaving each end of the asparagus exposed. Recipe can be prepared to this point an hour or two ahead. Flavor will be better if not refrigerated.
Preheat oven to 400 degrees. Place wrapped asparagus on a baking sheet and bake 8-10 minutes, or until prosciutto begins to crisp. Serve with a few shavings of the cheese and a little mayonnaise or aioli.