For those who think I’m developing a serious asparagus dependency I can only repeat that the season is short and it will be over soon (I’m getting withdrawal symptoms just writing that). For the rest of you who, like me, have 14 of your wife’s closest colleagues stopping by for drinks after work today and you don’t know what you’re going to feed them, read on – your troubles are over.
Just about everything tastes better wrapped in cured pork and asparagus is no exception. In this case, a good quality prosciutto does the trick nicely. Wrap each asparagus spear with a thin slice of prosciutto, coat them with a few drops of olive oil and grill them over medium heat until the prosciutto starts to get crispy.(don’t add extra salt like I did in the test batch I made and devoured the other night – the prosciutto is salty enough).