Maple Glazed Asparagus Bundles

By nancyjcanzi

Ingredients

• 1 large bunch of asparagus, about 24 to 32 spears, trimmed1
• 1/2 red pepper, sliced into long, thin strips1/2
• 8 slices trimmed, thinly sliced black forest ham or prosciutto, about 4 oz (125 g)8
• 1/3 cupDiana Sauce, Maple flavour75 mL
• 2 tspcoarsely cracked mixed peppercorns10 mL
• 2 tsplemon zest10 mL
• 1 tbspeach lemon juice and melted butter15 mL

Details

Servings 8
Adapted from dianasauce.ca

Preparation

Step 1

Preheat an indoor or outdoor grill to medium-high. Blanch the asparagus in boiling salted water for 3 minutes. Rinse under cold running water until cool. Drain well and pat dry.

Divide the asparagus into 8 bundles. Add a few strips of red pepper to each bundle. Wrap the ham tightly around the base of the asparagus. Secure each bundle firmly together with a toothpick.

Stir the sauce with the lemon zest, juice and butter. Brush half of the sauce over the bundles. Sprinkle the prosciutto evenly with cracked pepper.

Grill the bundles for 2 minutes. Turn and brush with remaining sauce. Grill for 2 minutes, turning as needed, until vegetables are marked and prosciutto is crisp. Remove the toothpicks before serving.