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Culinary Vacations for Lovers of Food and Wine

Italy

Roasted Asparagus Wrapped in Proscuitto.

Serves 4

1 lb (about 20 stalks) of asparagus spears

6-8 paper-thin slices of prosciutto, fat removed

1 tbsp extra virgin olive oil

Freshly ground pepper

½ cup freshly grated Reggiano Parmesan

Shaved Reggiano Parmesan

1 lemon, quartered

Method:

1) Snap ends off tough ends of the asparagus, rinse well, pat dry and sprinkle liberally with olive oil. 

2) Season well with freshly ground black pepper and sprinkle the parmesan cheese.

3) Divide asparagus into bundles of 2-3 stalks each.

4) Slice 6-8 slices of prosciutto in half lengthwise, carefully wrap around the centre of the asparagus bundle, exposing the tips and dust with shaved parmesan cheese.

5) Place bundles on barbeque grill and grill until prosciutto is just cooked and asparagus is still crunchy.

6) Or heat oven to 375 degrees F, place the bundles into an oven-proof dish and roast 10 minutes. 

7) Arrange on a platter, serve at room temperature with a lemon wedge.

Buon Appetito!

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.