The Chef
Laurent Tourondel

Servings
Serves 4

Ingredients
16 asparagus spears, trimmed, bottom half of stems peeled
8 large slices prosciutto, cut in half crosswise
3 tablespoons olive oil
Salt and freshly ground black pepper

Cooking Instructions
Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper.

Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.


Photograph by Christoper Baker.