Grilled Hearts of Palm, Radicchio, and Asparagus

Grilled Hearts of Palm, Radicchio, and Asparagus
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ½ bunch asparagus, ends trimmed (about 8 oz.)
  • ½ tsp. finely grated lemon zest
  • ¼ cup extra-virgin olive oil
  • 3 very thin slices prosciutto di Parma, torn into strips (about 1-¾ oz.)
  • Pinch of granulated sugar
  • 1 Tbs. fresh lemon juice
  • + 3 more ingredients
    • 5 hearts of palm, rinsed and patted dry
    • ½ head radicchio, halved lengthwise (about 4 oz.)
    • 1 oz. shaved Parmigiano-Reggiano (scant ½ cup)

Heat a gas grill on high or prepare a hot charcoal grill fire. In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 Tbs. of the olive oil, 1/4 tsp. salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set ...

View full recipe at Fine Cooking


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