Chef Michael Tuohy of Woodfire Grill
Adapted by StarChefs.com
Yield: 6 Servings
- 2 cups balsamic vinegar
- 1 bunch medium asparagus
- 2 cups extra-virgin olive oil
- ¼ pound thinly sliced prosciutto di Parma*
- ¼ pound Parmigiano-Reggiano
- Kosher salt
- Freshly ground black pepper
*You may substitute Serrano ham from Spain
For Balsamic Dressing:
Reduce balsamic vinegar by placing it in a small saucepot over
medium-high heat. Bring the vinegar to a boil, then lower to a
simmer and cook until liquid reduces to a syrup-like consistency,
around 10 minutes. You must keep an eye on this! It will go from
reduced to burnt rather quickly when it reaches the end. If you
burn it, throw it out and start over.
Remove and allow to cool at room temperature. May be stored for
one month in a covered container in the refrigerator.
Preheat grill, preferably wood or charcoal. A gas grill maybe
used or a cast iron grill pan. Trim the bottom 1/4-1/3 inch off
the asparagus. Do not peel the asparagus! Bring pot of water to
a boil, large enough to hold the bundle of asparagus. Add 1 Tablespoon
of kosher salt to the boiling water and then the asparagus. Blanch
for around 4 minutes or until asparagus can bend slightly. Remove
from boiling water and plunge into an ice water bath. Once thoroughly
cooled, remove to a towel to dry.
Slice the prosciutto into smaller pieces, enough to wrap a single
asparagus spear once. You don’t want it too thick or it
won’t crisp properly. Wrap all of the spears of asparagus
with prosciutto. Arrange on a sheet pan or cookie sheet. Pour
some olive oil over them and sprinkle with salt and pepper to
season. Move the spears around on the pan to coat with olive oil.
Be careful not to saturate, you are just coating the spears so
they don’t stick to the grill. Also, this will give a nice
flavor as the asparagus and proscuitto begin to char.
Place spears onto grill across the grates. Do not pour or dump
pan onto grill. Only put a manageable amount at a time on the
grill, working in batches until you’ve grilled them all.
Remove from the grill onto a serving platter.
With a spoon, drizzle reduced balsamic over spears, drizzle some
more olive oil if desired. Grate a generous amount of parmesan
over the asparagus, season with salt and freshly ground pepper