|Grilled Asparagus Bundles
fresh Asparagus spears
boiling salted water, ice water
extra virgin olive oil
fresh lemon zest
thin slices of Prosciutto di Parma, or Jamon Serrano
sea salt flakes and freshly cracked pepper
fresh basil leaves
ripe tomato slices
Parmigiano Reggiano curls
Balsamico di Modena
Blanch asparagus in boiling salted water – cooking to crisp/tender. Immediately shock in ice water to cool completely, and dry with kitchen towels.
Drizzle asparagus generously in olive oil and toss gently with lemon zest and pepper. Wrap bundles of 3 or 5 asparagus spears in a sheet of prosciutto, pin with a toothpick if necessary. Can be prepared in advance.
Grill over low-to-medium direct heat, or medium indirect heat – cooking to brown and warming through, baste with lemon zest oil while cooking. Serve over a tomato slice(s), sprinkle with basil leaves, Parmigiano curls, sea salt flakes, fresh cracked pepper and a drizzle of Balsamico di Modena or a squeeze of lemon. Makes a tasty appetizer salad or side dish with grilled meats. – Chef Michaelangelo (mick) Rosacci