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Asparagus & Mint Prosciutto Wraps

These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.


• 12 plump asparagus spears
• Grated zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
• 48 mint leaves
• Lemon wedges to accompany or a spicy dipping sauce of your choice

Asparagus with ProsciuttoDirections

Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.

In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.

Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.

Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.

Recipe from SIZZLE: Sensational Barbecue Food by Julie Biuso (Julie Biuso Publications, April 2008, $19.95/softcover)

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