Grilled Hearts of Palm, Radicchio, and Asparagus Recipe

Directions:

1. Heat a gas grill on high or prepare a hot charcoal grill fire.
2. In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 tablespoons of the olive oil, salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set aside until cool enough to handle.
3. Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the lemon juice, zest, sugar, salt, and pepper.
4. Core the radicchio. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by 1/2 inch wide. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 tablespoons of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.