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 Prosciutto
Wrapped
Asparagus Spears
By Maralyn Hill and Brenda Hill ‘The Tandem
Tasters’
We enjoyed receiving your favorable
comments from last weeks simple melon
wrapped in prosciutto recipe. We are
inspired to add another favorite, perfect
for brunch, or as an appetizer.
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Ingredients:
About 1 bunch or l6
spears of fresh asparagus trimmed
I teaspoon EVOO (Extra Virgin Olive Oil)
Pinch of salt, pinch of pepper
Very thin prosciutto, about an ounce, cut in half lengthwise
Method:
Preheat grill to
medium
Gently toss asparagus spears with oil, salt and pepper in a bowl
Wrap l length of prosciutto around the middle of four asparagus spears
Repeat until you have four bundles.
Grill on medium, turning once or twice until asparagus is tender and you
can see grill marks, about 7-10 minutes.
We like to serve these
spears for Sunday Brunch with a glass of champagne while listening to
"Champagne Sundays"
on the radio! |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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