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Asparagus Prosciutto Bundles with Arugula

Jim Franco
Prep time 25 mins
Cook time 4 mins
Yield Makes 12 bundles
These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups loosely packed arugula leaves, washed, drained, and stems removed
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
  • 12 thin slices prosciutto (about 6 ounces)

How to Make It

  1. Preheat grill to medium-high heat.

  2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.

  3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.

  4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.

  5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.