Grilled Asparagus In Prosciutto With Pecorino Romano Cheese

Recipe Ingredients

1/4 cup	59ml	Fresh lemon juice
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Capers
1 tablespoon	15ml	Finely-chopped parsley
		Freshly-ground black pepper - to taste
12		Asparagus spears - tough end removed (medium)
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
12		Prosciutto - (thin slices)
12		Thinly-shaved pieces of Pecorino Romano

Recipe Instructions

Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill.

Grill the asparagus, brushed with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemon-caper vinaigrette and top with the cheese.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A10) - from the TV - FOOD NETWORK

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