Asparagus and Prosciutto with Lemon Vinaigrette

Asparagus and Prosciutto with Lemon Vinaigrette Recipe

Spears of medium thickness do better on the grill than pencil-thin spears. They are less likely to fall through the cooking grate and they usually have fuller flavors.–Jamie Purviance

LC You Heard It Here First Note

Prosciutto-wrapped asparagus has long been a familiar finger food at cocktail parties and the like. Here we’re giving you permission to defiantly un-daintify the duo. Just grill the asparagus and prosciutto separately—uncoupled, thank you very much, so there’s on time wasted tidily rolling slippery strips of meat around asparagus spears—and douse them with a punchy lemon vinaigrette. Asparagus is now tailgate-ready. You’re welcome.

Asparagus and Prosciutto with Lemon Vinaigrette Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4

Ingredients

  • For the vinaigrette
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely diced shallot
  • 2 teaspoons finely grated lemon zest, preferably organic
  • 1 teaspoon Dijon-style mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds asparagus
  • 1/2 teaspoon kosher salt
  • 4 thin slices prosciutto (about 2 ounces total)

Directions

  • 1. Prepare your grill for direct cooking over medium heat.
  • 2. In a small bowl whisk the vinegar, shallot, lemon zest, and mustard. Whisking constantly, slowly drizzle in the oil and continue to whisk until it’s emulsified. Season with the salt and pepper.
  • 3. Remove and discard the tough end of each asparagus spear by grasping the spear—holding it with one end in each hand—and bending it gently until it snaps at its natural point of tenderness, usually about 2/3 of the way down the spear. If desired, use a vegetable peeler to peel off the outer skin from the bottom half of each spear if they’re particularly thick, woody spears. Spread the asparagus on a large plate, drizzle with a few tablespoons vinaigrette, and season evenly with the salt.
  • 4. Grill the asparagus and the prosciutto over direct medium heat, with the lid closed as much as possible, until the asparagus is tender and the prosciutto is crisp, turning once or twice. The asparagus will take 6 to 8 minutes and the prosciutto will take 1 to 2 minutes.
  • 5. Arrange the asparagus on a platter, spoon on some more vinaigrette, and crumble the crispy prosciutto on top.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Dan Kraan

Jun 08, 2009

This amazing asparagus and prosciutto recipe is almost finished before you start! I believe I’ve found a new favorite recipe for asparagus. The charred yet still crisp-tender asparagus spears get a great flavor boost from the mild citrus dressing and the salty richness of the grilled prosciutto. I’d never considered grilling prosciutto before, but that’s changed.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail