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1. Wash the asparagus and cut off the woody ends of the spears.
2. Lay a slice of prosciutto on your working surface.
Place a slice of provolone cheese on the prosciutto near one end.
TIP: you can use pretty much any type of cheese you like, shredded cheese, havarti, smoked gouda, let your imagination run wild!
Sprinkle some of the garlic powder and lemon pepper the length of the prosciutto.
Lay 4 spears of asparagus on the provolone cheese towards one end.
Roll up the prosciutto, cheese and asparagus tightly.
Secure with a toothpick.
3. Lay the asparagus bundles in a shallow dish and drizzle the balsamic vinegar over top of them.
Rotate them to ensure all the sides are completely covered with the balsamic.
Cover and if possible let sit for 1 hour.
4. Preheat the grill to 450F. When the grill reaches this temperature place the bundles on the grate.
I’ve been using the upper warming racks for these as I can control how quickly then cook, keep them turning and free up room on the main grates for other food.
After 8 – 10 minutes the prosciutto should be crispy and cooked and the tips of the asparagus should be showing char-grilled signs.
Remove them from the grill and serve immediately.