If you haven’t had asparagus in a while (or ever), here’s a good excuse to go get some. If you aren’t very familiar with it, canned asparagus is VERY different from fresh. The canned version is mushy, and will not work with this recipe. Fresh is better for you anyway!
Despite being delicious, did you know that asparagus is full of gluthathione? That’s a fancy medical term for antioxident. Dietary gluthathione has been associated with protection from certain forms of cancer.
Interesting. I would eat it whether it had antioxidents or not because I just love my veggies.
This makes a great appetizer or side dish….
Prosciutto Wrapped Marinated Asparagus
1 lb fresh asparagus
1 6 oz package prosciutto
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp tarragon
Whisk together the olive oil through tarragon. Wash the asparagus and snap the ends off where they easily bend. There’s some controversy surrounding ‘to snap or not to snap’. I, personally, like to snap them because I just feel like the ends are obviously bad at the snap line. You may not agree with me. If you don’t want to snap, just trim the ends with a knife.
But snapping is fun, so you would be missing out.
Line the asparagus on a plate and drizzle with half of the the vinaigrette, then refrigerate for at least 30 minutes. Heat the grill to low-medium – you will be using direct heat.
Wrap each asparagus with one piece of prosciutto, winding vertically to cover most of the spear.
Grill for about 4-6 minutes on each side. The asparagus will be tender and the prosciutto a little crispy.
Drizzle with more vinaigrette if you want….