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Ingredients
- 16 asparagus spears, trimmed,bottom half of stems peeled
- 8 slices prosciutto, large,cut in half crosswise
- 3 tablespoons olive oil
- salt & freshly ground black pepper
Method
- Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
- Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
- Brush the spears with oil, and season with salt and pepper.
- Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
