Grilled Asparagus and Prosciutto Wraps with Pineapple


  • Salt
  • 8 1/4-inch-thick slices of pineapple
  • 32 medium asparagus spears
  • 8 thin slices of prosciutto
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) red wine vinegar
  • 2 ounce(s) chorizo

Light a grill. In a small skillet, heat the 2 tablespoons of olive oil. Add the chorizo and cook over low heat, stirring occasionally, until crisp, about 8 minutes. With a slotted spoon, transfer the chorizo to a plate. Pour the leftover oil into a small bowl, whisk in the vinegar and season with...

View full recipe at Food & Wine


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