Prosciutto-Wrapped Asparagus
Ingredients
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ground pepper
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kosher salt
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12 slices prosciutto
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1 tsp. finely grated lemon zest
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1 tbsp. minced flat-leaf parsley
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1 tbsp. freshly grated Parmigiano-Reggiano cheese
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1 clove garlic
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1/4 cup plain dry bread crumbs or panko
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1 tbsp. extra-virgin olive oil
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1 pound thin asparagus
Method
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01Light a hardwood charcoal fire. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus over moderately high heat, turning, until lightly charred and almost tender, 4 minutes. Transfer to a plate and let cool.
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02Meanwhile, in a small cast-iron skillet, heat the 1 tablespoon of olive oil. Add the bread crumbs and garlic and cook over moderately high heat, stirring, until the crumbs are golden and crisp, 4 minutes.
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03Remove from the heat and let cool slightly, then stir in the Parmigiano-Reggiano cheese, parsley and lemon zest; season with salt and pepper.
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04Divide the asparagus into 6 even piles. On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly. Set an asparagus pile on each prosciutto pair and roll-up.
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05Grill the bundles over moderately high heat, turning, until the asparagus are tender and the prosciutto is crisp 4 minutes. Transfer to a platter. Sprinkle the lemony bread crumbs on top and serve.
