Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.
Tip: for this recipe use asparagus spears that are not too small but yet not too large. Ones that have a stalk that is about ½ an inch thick.
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