Simply Seasonal: Asparagus

Prosciutto-Wrapped Asparagus Bundles

Tip: If you can find white asparagus (grown under cover so the chlorophyll doesn't develop), use half green and half white asparagus for a striking presentation. The white, however, may not be grown locally.

Fresh, Seasonal Ingredients:

• 24 spears asparagus
• 1 lemon, cut lengthwise into eight wedges

Pantry + Fridge Items:

• Four slices of prosciutto, sliced very thin (try Parma Sausage in the Strip)
• 1 tablespoon extra virgin olive oil
• Pepper, freshly ground

To prepare bundles:

• Snap off tough ends from asparagus spears. Rinse and pat dry.
• Place spears in a dish long enough to hold them. Drizzle with olive oil and toss to coat.
• Slice prosciutto strips in half lengthwise.
• Place 3 asparagus spears on one end of each prosciutto strip and wrap the prosciutto around the spears into a bundle.

To cook:

Place prosciutto bundles on a pre-heated and oiled grill. Cook over medium heat for approximately 6-8 minutes or until prosciutto has tightened and crisped around the bundles and the asparagus is tender.

To serve:

Place bundles on a serving platter, top with freshly ground pepper and serve with lemon wedges.

Serves 4

Notes:

For an extra treat, halve the lemon and grill, cut side down, while the asparagus bundles cook. Squeeze freshly grilled lemon over the cooked bundles to serve.

Asparagus bundles can be roasted in the oven. Place each bundle in a baking dish seam side down. Roast in a 375-degree oven for approximately 15 minutes, until the asparagus is tender and the prosciutto has tightened and crisped up around the bundles. To make a great appetizer, cut prosciutto in thirds and use two spears per bundle. Cook and serve as above.