Asparagus Prosciutto Bundles With Arugula |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cottage Living, APRIL 2005 Ingredients:
2 tablespoons extra virgin olive oil, divided |
1 tablespoon white wine vinegar |
1/2 lb thin asparagus, ends trimmed about 2 inches (about 24 spears) |
sea salt, to taste |
fresh ground pepper, to taste |
2 cups loosely packed arugula leaves, washed, drained, and stems removed |
1 medium lemon, juice of (about 3 tablespoons) |
3/4 cup pecorino cheese, half shaved into thin slices and half grated |
6 ounces prosciutto (12 thin slices) |
Directions:
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.
6. Repeat procedure with remaining ingredients.
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