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Braden Family Cookbook Chuck Braden
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ASPARAGUS GRILLED WITH PROSCIUTTOSERVES 2 8 oz. fresh asparagus spears 4 slices prosciutto Salt and pepper Olive oil
Trim asparagus of tough ends. Add salt and the asparagus to boiling water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
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