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Fresh Italian Wraps

4 star rating
 

Submitted by: Sally Ashe

 

Photo by: kgutlon

Asparagus spears are marinated briefly in an olive oil, balsamic vinegar, garlic and pepper mixture. They are then grilled, cooled, and wrapped with thin slices of prosciutto.
 

Ingredients

  • 20 large Spears of Fresh Asparagus
  • 2 Tb Olive Oil
  • 2 Tb Balsamic Vinegar
  • 2 Tb fresh Garlic, minced
  • 1 Tb Pepper
  • 20 slices of Prosciutto

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Method

Wash and trim asparagus to 5-6 inches long. Place in shallow baking dish and marinate for 10 minutes in a mixture of Olive Oil, garlic, Balsamic Vinegar and pepper. Wrap stalks in foil and place on BBQ; cook until almost fork tender (depending on size of stalk--approx. 4 minutes.) Remove asparagus from foil and place directly on grill for 2 minutes to add grill marks. Remove from grill and allow to cool. Take each stalk and wrap, starting at the tip, with a slice of procuitto. Arrange on platter and serve.

 

Notes: The entire dish can be made a day or two in advance, just be sure the the platter is covered with plastic wrap to keep procuitto from drying out.

 

Number of Servings: 4-5 depending on what else is served.

 

Submitted by: Sally Ashe ()

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