Recipe from SIZZLE: Sensational Barbecue Food by Julie Biuso.
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
4 ounces prosciutto thinly sliced, or equivalent amount of shaved ham
48 fresh mint leaves
1 lemon cut into wedges to accompany or a spicy dipping sauce of your choice
Recipe Method
1- Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water. Soak if gritty.
2- In a large shallow dish mix together lemonzest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
3- Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
4- Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot
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