Grilling asparagus brings out their sugars and sweetens the vegetable naturally. Wrapped in Serrano ham or Italian prosciutto, grilled asparagus delectable appetizer recipes gourmet treat that can be served as an appetizer, hors d’oeuvres, side dish or light entrée. Adapted from “Around the World in 450 Recipes” by Sarah Ainley, grilled asparagus wrapped in ham is quick and easy healthy recipes to prepare and makes a stellar presentation.
The asparagus only needs to be grilled for a short amount of time to keep it tender but still crunchy or al dente. Do not cook the asparagus until it is soft and mushy. The snap and the crunch is what make it very pleasurable to eat. Grilling or cooking the asparagus too long will result in soggy and stringy asparagus. Grill the asparagus over high or medium high heat quickly, turning them frequently. They will brown a little and excrete some moisture. They should remain bright green, however, and stay juicy and buttery.
Ingredients: 6 slices serrano ham or Italian prosciutto, 12 asparagus spears, 1 tablespoon olive oil, sea salt, freshly ground pepper
Preheat the grill. Slice each piece of ham in half, lengthwise. Wrap one piece around each asparagus spear. Brush with olive oil and season with salt and pepper. Grill for 5 to 6 minutes, or until the asparagus is tender, but not soft. Turn frequently.
Grilled asparagus with ham is a great accompaniment to fish, pork, and chicken dishes. It can also make a light and lovely meal served with noodles or rice. You can also pair this with grilled tofu and mushrooms, both of which complement the rich and buttery flavor of asparagus. Rich in folate, vitamin K, vitamin C, and vitamin A, asparagus is quite a healthy choice for the whole family. For more crunchy and tender vegetable, choose young asparagus spears that are bright green in color. The more mature asparagus have a harder and stringy bottom. You can also uses the more mature asparagus and trim off the hard stringy ends to get to the tender part. Rinse the asparagus in cold running water and pat dry. If needed, snap off the hard parts with your finger or with the help of a knife.