Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.
Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!
The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe below.
The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate. Recipe here.
But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.
Grilled Prosciutto Wrapped Asparagus
INGREDIENTS
- 1 bunch asparagus (approximately 32 thin spears – 16 thick spears)
- thinly sliced prosciutto (8 long slices cut in half or 16 full slices)
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- crumbled blue cheese (optional)
PREPERATION
Preheat a grill to medium heat.
Trim off the thick woody ends of the asparagus. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. (Prosciutto is salty, so you don’t have to add a lot of salt.) Toss to coat. Wrap each asparagus spear in a thin slice of prosciutto (with thin asparagus, I used ½ slice of prosciutto for 2 spears, but test this before you cut all the prosciutto).
Grill until the asparagus is tender and prosciutto is crisp, turning halfway through (5 – 7 minutes).
Sprinkle warm asparagus with crumbled blue cheese and eat immediately! So good, hot off the grill!
Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.
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