Grilled Prosciutto Wrapped Asparagus
Illustrations by
Alyssa Beltle

An extra-tasty side dish for your spring time dinner menu
16 spears | Barr's Produce large homegrown asparagus spears | |
16 slices | Rooster Street Butcher 24 Month Prosciutto | |
2 Tbsp |
Seasons' Tuscan Herb Infused Olive Oil | |
Salt & Pepper to taste |
- Trim off tough end of asparagus spears, was thoroughly, and pat dry with a paper towel
- Wrap each spear with a slice of prosciutto
- Brush the wrapped spears with olive oil
- Lightly season with salt and pepper to taste
- Place spears on prepared grill and cook, turning as needed to evenly cook all sides until the prosciutto is crisp and the asparagus has a slight char. The asparagus should be tender but firm