Proscuitto-wrapped asparagus with citronette
Adapted from “Italian Grill,” by Mario Batali
Ingredients
2 pounds asparagus spears, tough ends snapped off
3 ounces thinly sliced proscuitto
Zest and juice of 1 orange
2 teaspoons mustard
1/4 cup olive oil
1 1/2 tablespoons thyme leaves
Method
Wrap individual asparagus spears in proscuitto slices. Chill for 1 hour.
Grill 4 to 6 minutes until asparagus is done. (It will start to bend slightly.)
Meanwhile, whisk together orange juice and zest, mustard and olive oil. Season with salt to taste. Drizzle a few tablespoons of the mixture on a platter. Sprinkle with half of the thyme. Place asparagus spears on top, drizzle with remaining mixture and sprinkle on remaining thyme.
Rating: Dave says: This is like cheating, only in a good way. Certainly it worked as a way to get an appetizer made on the grill.
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