Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs

By west757

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right before serving, after they’re wrapped in prosciutto.

Ingredients

• 1 pound thin asparagus
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• Kosher salt
• Freshly ground pepper
• 1/4 cup plain dry bread crumbs or panko or gluten free crumbs
• 1 garlic clove, minced
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese, can substitute vegan cheese if desired
• 1 tablespoon minced flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 12 thin slices of prosciutto

Details

Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

Light 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.

Meanwhile, 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. Remove from the heat and let cool slightly, then stir in the Parmigiano-Reggiano, parsley and lemon zest; season with salt and pepper.

Divide 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.

Grill 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.