Crispy Prosciutto Wrapped Asparagus from the Grill

Summertime is grill time! We avoid heating up the house by moving the cooking outside. Summertime grilling is relaxing, delicious, and easy. Meat is typically the centerpiece of a grilled meal – chicken, fish, pork and beef are all delicious when grilled. If you usually prepare the meat outside, then pair it with side dishes you have to make in the kitchen, we’ve got a great idea that will have you preparing the entire meal outside. These crispy prosciutto wrapped asparagus from the grill will be on your plate in just minutes – no running back inside to the kitchen for more cooking.

Asparagus is delicious prepared in the oven, but if you’ve never grilled it, you’ll be delighted with the result. The spears stay crisp, but the char from the grill brings out the amazing flavor.

The recipe for this dish can hardly be called a recipe at all. It’s more of a method, and an easy one at that. It consists primarily of brushing the asparagus with olive oil, salt and pepper, then wrapping each spear with a slice of super-thin prosciutto. Place them on the grill over direct heat – both gas and charcoal work great for this dish – and grill for 5-6 minutes, turning once. They are done when the prosciutto is crisp and the stalks are crisp-tender.

Prosciutto wrapped asparagus

What sends these crispy prosciutto wrapped asparagus from the grill over the top is a tangy balsamic vinaigrette that’s drizzled on top. To make it, combine these ingredients:

1 large clove of garlic

2 tablespoons Dijon mustard

? cup balsamic vinegar

¼ teaspoon each Kosher salt and black pepper

½ cup extra-virgin olive oil

Prepare this mixture before you grill the asparagus and set aside to let the flavors incorporate. Once the asparagus is removed from the grill, drizzle this vinaigrette over the top.

You can also use a balsamic vinegar reduction for a tangy alternative. Simply combine 1 cup of balsamic vinegar and one tablespoon of sugar in a small pot on the stovetop and bring to a boil. Reduce heat to medium-low and simmer 20-30 minutes, stirring occasionally. Remove from heat and the sauce will thicken as it cools. The result is a delicious sweet and tangy drizzling sauce that’s also perfect with these prosciutto wrapped asparagus spears.

This dish makes a wonderful side to grilled meat as part of a delectable summertime dinner. It also makes an impressive appetizer, though it doesn’t transport as well as others. If you plan to bring this to a summertime potluck, prepare the drizzling sauce and the asparagus (coat with oil, season and wrap with prosciutto) ahead of time, then place on the grill at your destination, provided it’s available.

Beyond grilling, these can also be prepared in the oven. Use the broiler for quick cooking to maintain crispness of the asparagus.

We love the colorful presentation of these bright green spears placed on a white plate and drizzled with the dark balsamic reduction. Garnish with fresh tomato slices if desired – they are superb with the balsamic as well!



Roasted Artichokes and Prosciutto Recipe

Roasted Artichokes and Prosciutto Recipe

Artichokes have a nutty flavor. These nutritious thistles are often steamed and eaten with melted butter, mayonnaise, or a dip. Boiling fresh artichokes is one of the classic ways to cook this vegetable. For those encountering artichokes for the first time, they might seem intimidating. They have lots of leaves, and may also have thorns on the ends of these leaves.  But once you learn the proper steps to cook this veggie, you will see that it is not that difficult to make them. Besides, they are delicious! Even though steaming is the original way to cook them, roasting accentuates their rich, nutty flavor. Below is a recipe for a tasty slow-roasted artichoke and prosciutto dish that is sure to make you want to eat it over and over again.


  • 1 lemon, halved, plus 3 tablespoons fresh lemon juice
  • 6 large artichokes
  • 2/3 cup extra-virgin olive oil
  • 3 garlic cloves, quartered
  • 1 teaspoon coarsely chopped thyme leaves
  • 1 bay leaf
  • 1 tablespoon very finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1/2 pound thinly sliced prosciutto
  • Crusty bread or bread sticks, for serving


1. Preheat the oven to 325°. Take some water in a large bowl and squeeze some of the juice from the lemon halves into it.

2. Working with 1 artichoke at a time, snap off the tough, dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and use a spoon to scoop out the furry choke. Cut the artichoke halves in half again, rub with lemon, and add both the lemon and the artichoke into the lemon water. Repeat the same process with the remaining artichokes. We drop the artichokes in the lemon water to prevent them from oxidizing and turning brown.

3. In a large, ovenproof skillet, combine the olive oil, the 3 tablespoons of lemon juice, garlic, thyme, and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat. Keep stirring the artichokes occasionally.

4. Transfer the skillet to the oven and roast the artichokes for about 40 minutes. Stir them a few times, until they are tender and nicely browned. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let them cool.

5. Now arrange the prosciutto slices on a serving platter. Also slice a crusty bread or put some bread sticks on the platter. Spoon the artichokes and their cooking liquid into a bowl. Your delicious roasted artichokes are ready to be served with the bread and prosciutto. Enjoy!

Artichokes are delicious and nutritious and you do not need to cook them with complicated flavors to make them taste good. Simply roasting artichokes concentrates their flavor and brings out their sweetness. Working with artichokes might seem tedious, but once you know the right steps, you can work quickly with them. And the results are so worth it!

This roasted artichokes and prosciutto recipe brings out the sweetness of the artichokes by slow-roasting. The prosciutto pairs well with wine. These tasty artichokes are more flavorful than boiled or steamed ones.