Grilled Asparagus and Prosciutto Wraps with Pineapple

Ingredients

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

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