Asparagus Prosciutto Bundles with Arugula

Asparagus Prosciutto Bundles with Arugula
Photo by Jim Franco


  • Freshly ground pepper, to taste
  • ¾ cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
  • 2 cups loosely packed arugula leaves, washed, drained, and stems removed
  • 12 thin slices prosciutto (about 6 ounces)
  • 1 tablespoon white wine vinegar
  • Sea salt, to taste
  • Juice of 1 medium lemon (about 3 tablespoons)
  • + 2 more ingredients
    • ½ pound thin asparagus (about 24 spears), ends trimmed about 2 inches
    • 2 tablespoons extra-virgin olive oil, divided

1. Preheat grill to medium-high heat.2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char sl...

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