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Grilled Prosciutto-Wrapped Asparagus

Grilled Prosciutto-Wrapped Asparagus

original recipe:

  • 24 medium asparagus spears, snapped
  • 8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
  • 1 large garlic clove
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon each Kosher salt and black pepper
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling


Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

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