Table of Contents
Grilled Asparagus Wrapped In Prosciutto
Slender stalks of asparagus are so elegant that the trick is to avoid doing too much to them. We like to grill them briefly, wrap them in thin sheets of prosciutto, and sprinkle them with shredded or grated Parmesan cheese.
Timing
- Prep: 12 minutes
- Grill: 5 minutes.
BBQ Tools and Equipment
- Long-handled tongs.
- Gas or charcoal grill. You can find the top grills of 2021 on bbqinsider.com.
Tip
To trim asparagus, hold a spear with the ends in each hand. Gradually bend the stalk. It will naturally snap where the stalk becomes tough. Discard the tough end. If the spears are very thick, peel them with a vegetable peeler by laying each spear on a work surface and peeling it with a vegetable peeler from the tip to the stem end.
Getting Creative
For Grilled Asparagus with Barbecued Lemon Wedges, omit the prosciutto. Arrange the grilled asparagus on a platter and sprinkle with 2 teaspoons chopped fresh dill or tarragon, if you like. Cut 2 lemons into 4 wedges each. Put the wedges directly on the grill grate over a medium fire with the cut sides up. Thickly brush 1 to 2 tablespoons barbecue sauce over the cut sides. Grill until the peels are nicely grill-marked and the lemons are beginning to soften, 2 to 4 minutes. Remove with tongs and cool slightly on the platter. Pass the lemon wedges for squeezing over the asparagus.
The Grill
- Gas: Direct heat, medium (350°F)
- Charcoal: Direct heat, medium ash
- 12-by-12-inch charcoal bed (about 3 dozen coals)
- Clean, oiled grate on the lowest setting
- Wood: Direct heat, medium ash
- 12-by-12-inch bed, 3 to 4 inches deep
- Clean, oiled grate set 4 inches above the fire.
Ingredients (Makes 8 Servings)
- 2½ pounds thin asparagus (40 to 45 thin spears), trimmed (see Tip)
- 1 tablespoon olive oil
- Oil for coating grill grate
- 4 ounces sliced prosciutto (about 8 paper-thin slices)
- ¼ teaspoon ground black pepper
- 1 tablespoon shredded or grated Parmesan cheese.
Directions
- Heat the grill as directed.
- Toss the asparagus with the olive oil on a rimmed baking sheet or in a zipper-lock bag until completely coated.
- Brush the grill grate and coat it with oil. Put the asparagus on the grill, perpendicular to the bars of the grill grate. Grill until just tender but not limp, 4 to 5 minutes, rolling the asparagus once or twice with tongs.
- Lay a slice of prosciutto horizontally on a work surface. Put 4 to 6 asparagus spears over the prosciutto near a short edge. Sprinkle the asparagus with some of the pepper. Tightly roll the prosciutto over the asparagus bundle on a slight diagonal, so that the prosciutto covers all but the tips of the spears. Sprinkle the tips with the Parmesan and serve.
Grilled Chicory with Sour Cherry Vinaigrette
Belgian endive and radicchio are both members of a leafy green family known as chicory. These bitter, tight-headed greens grill up beautifully. All they need is a quick glaze or drizzle of vinaigrette to flavor them up. A little sugar in this vinaigrette helps to balance the bitterness of the greens.
Timing
- Prep: 8 minutes
- Grill: 8 to 12 minutes.
BBQ Tools and Equipment
Long-handled tongs.
Tips
- Save some fresh herbs to sprinkle over the top of the grilled chicory.
- Make the vinaigrette and refrigerate up to 2 days ahead of time.
The Grill
Gas grill: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal grill:
- Direct heat, light ash
- 12-by-12-inch charcoal bed (about 3 dozen coals)
Ingredients (Makes 4 Servings)
For the vinaigrette:
- 2 tablespoons raspberry vinegar or red wine vinegar
- ¼ cup walnut oil or extra-virgin olive oil
- ½ cup sour cherry preserves
- ½ teaspoon Dijon mustard
- ½ clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh basil or flat-leaf parsley
For the Chicory:
- 1 medium-large head radicchio, about 12 ounces
- 2 medium heads Belgian endive, about 12 ounces total
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- oil for coating grill grate.
Directions
- Heat the Grill as Directed.
- For the vinaigrette, put the vinegar in a bowl and whisk in the walnut oil in thin, steady steam until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil.
- For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over with olive oil and sprinkle with salt and pepper.
- Brush the grill grate and coat it with oil. Put the radicchio and endive on the grill and cook until nicely grill-marked, 4 to 6 minutes per side (the endive will take slightly longer than the radicchio). If your grill has a temperature gauge, it should stay at around 450°F. 5. Put the radicchio and endive on plates or a platter, spoon the vinaigrette over the top, and serve. Pass any remaining vinaigrette at the table.
