Best Grilled Prosciutto Asparagus Recipes

GRILLED PROSCIUTTO WRAPPED ASPARAGUS

Steps:

• Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
• Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
• This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
• Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
• Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

GRILLED PROSCIUTTO ASPARAGUS

Steps:

• Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear., Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Heat grill to medium high.
• Toss trimmed fresh asparagus with Olive oil and salt and pepper.
• Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
• Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE

Steps:

• Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.

GRILLED ASPARAGUS WITH PROSCIUTTO

Steps:

• Heat grill to high. In shallow dish, toss asparagus with oil; season with salt and pepper.
• Grill asparagus, turning occasionally, until tender when pierced with tip of a paring knife, 8 to 12 minutes. Meanwhile, place prosciutto slices on grill; cook, turning often, until crispy and slightly charred, 2 to 4 minutes.
• Place asparagus on serving platter; crumble grilled prosciutto over the top.

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Place asparagus and all of ingredients except for prosciutto, in a microwavable dish.
• Cook for 2 minutes.
• preheat grill to high.
• When cool enough to handle, wrap each spear, including some of the seasoning with one slice of prosciutto. repeat with all spears.
• Grill turning to brown and crisp each side. Enjoy!
• NOTE:
• No need for salt because the proscuitto is salty.

BBQ GRILLED PROSCIUTTO-WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat grill and insure that the coals are not too hot.
• Wrap two bundles of 5 - 6 spears of asparagus, each with one slice of prosciutto.
• Secure prosciutto with a toothpick where needed.
• Season with pepper.
• Grill over low heat, turning once.
• Grill until prosciutto is crisp and asparagus is tender, about 10 minutes.

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO

Steps:

• Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
• Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
• In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
• Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
• Wowwee! What a salad!

GRILLED PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• 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.

GRILLED PROSCIUTTO ASPARAGUS RECIPE - (4.5/5)

Steps:

• Preheat grill to medium heat. Cut prosciutto slices in half; spread with cheese. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks. 1 asparagus spear equals 30 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 202 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

GRILLED PROSCIUTTO ASPARAGUS

Steps:

• Cut prosciutto slices in half. Spread with cheese. Wrap a piece around two asparagus spears. Secure with toothpicks. Grill, covered over medium heat for 6-8 minutes until prosciutto is crisp, turning once. Discard toothpicks.