Grilled Prosciutto-Wrapped Asparagus, a deceptively simple hors d'oeuvres that is easy to prepare, but never fails to impress. Wine Harlots suggest sparkling wine to complement -- Champagne, cremant, cava, prosecco or your favorite bubbly -- the acidity cuts the fat of the prosciutto, and marries well with the notoriously challenging asparagus. Pair it with a flute of sparkling wine, and your fête is off to an effervescent evening.
 
Grilled Prosciutto-Wrapped Asparagus
 
1 lb asparagus
½ lb prosciutto
2 T grapeseed oil
fleur de sel sea salt
fresh ground pepper
 
Snap the woody ends off the asparagus.
Wrap slices of prosciutto around the asparagus (if the asparagus is fat, just use one spear, if they are young and thin, bundle 3-4 together).
Dip the tips of the asparagus in the grapeseed oil to prevent the tender tips from burning. (Grapeseed oil is suggested, as it has a higher flash-point, but any oil will do in a pinch).
Sprinkle sea salt and fresh ground pepper over the spears.
Grill over medium-high heat, turning once, about 5-8 minutes until the prosciutto is crisp and the asparagus is tender.

 

Pair with Prosecco


photo credit is Another Pint Please, licensed under creative commons 2008