Ingredients
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tablespoon capers
- 1 tablespoon finely chopped parsley
- Freshly ground black pepper
- 12 medium asparagus spears, tough end removed
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 12 thin slices prosciutto
- 12 thinly shaved pieces of Pecorino Romano cheese
Directions
Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
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By Leeloo78
Robinson Townsh...
on May 11, 2009
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I must start this review by saying that I lost all self-control while eating this and started to pick up the asparagus with my hands. Messy? Yes. Did I care? No.
That being said ... I love grilled asparagus and this was no exception. I did place 4 - 5 pieces of asparagus in a bundle before wrapping them in prosciutto. Other than that, no changes. Absolutely delicious!
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