Unexpected guests? No need to worry, Grilled Prosciutto Wrapped Asparagus is quick and easy and definitely guest worthy! Just a few quality ingredients and 8 minutes on the grill will yield an addictive little appetizer that’s always worth sharing.
The lemon pepper vinaigrette is a nice little addition but optional really. What it does do is cut the saltiness of the prosciutto and brightens the asparagus. I’ve made these several times with no vinaigrette and they still disappear in no time. So simple yet delicious, it’s one of my favourites to put together, even when I’m not short on time.
I prefer to grill the asparagus as it produces a slightly charred and crispy prosciutto. However, if your not up for grilling, just place wrapped asparagus on a parchment lined baking sheet in a 400℉ oven for approximately 8 minutes, turning once. Grilled or baked, either way you’ve got it on the table before your guests have finished there first glass of wine. Enjoy!
- 1/4 cup extra virgin olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 1 tsp cracked black pepper
- 1/8 tsp onion powder
- 24 fresh asparagus spears
- 12 slices prosciutto
- In a small bowl whisk together all ingredients until emulsified. Set aside.
- Preheat grill to medium. Cut each prosciutto slice in half lengthwise, yielding 24 slices. Cut the woody bottom 1-2 inches off of each asparagus spear. Using a vegetable peeler shave off any remaining woody or thick bits from the bottom portion of the asparagus spear so the whole spear is uniform in thickness.
- Wrap one piece of prosciutto around each asparagus spear, overlapping just slightly. The prosciutto will stick to itself as it's wrapped. Grill on preheated grill for approximately 8 minutes, turning once or twice to brown on all sides. The exact time will vary depending on the thickness of the asparagus. The asparagus should hold it's shape and still be slightly firm to the bite.
- Arrange asparagus on platter. Re-whisk Lemon Pepper Vinaigrette if needed and drizzle over asparagus. Serve immediately with remaining vinaigrette on the side.
Recipe Source: Â Compelled To Cook