Grilled Asparagus

Last week I was coping with horrible fall allergies, unable to smell or taste anything.  Of course Tyler had already planned the meals for the week and done the shopping.  He made several new recipes and while I gobbled the food up, I couldn’t actually taste it!  However, I’m pretty sure this asparagus was very good  At least that’s what Tyler tells me!

Asparagus and Prosciutto with Lemon Vinaigrette (from Weber’s Way to Grill)

Ingredients:

2 tablespoons apple cider vinegar
1 tablespoon finely diced shallot
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 1/2 pounds asparagus
1/2 teaspoon kosher salt
4 thin slices prosciutto, about 2 ounces total

Directions:

1. Prepare the grill for direct cooking over medium heat.

2. In a small bowl whisk the vinegar, shallot, lemon zest, and mustard. Slowly drizzle and whisk in the oil until it is emulsified. Season with the salt and pepper.

3. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. If desired, use a vegetable peeler to peel off the outer skin from the bottom half of each spear. Spread the asparagus on a large plate. Drizzle with a few tablespoons of the vinaigrette and season evenly with the salt.

4. Brush the cooking grates clean. Grill the asparagus and the prosciutto over direct medium heat, with the lid closed as much as possible, until the asparagus is tender and the prosciutto is crisp, turning once or twice. The asparagus will take 6 to 8 minutes and the prosciutto will take 1 to 2 minutes.

5. Arrange the asparagus on a platter, spoon on the vinaigrette, and crumble the crispy prosciutto on top.

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