Prep Time: 10 minutes

Cook Time: 10 minutes

Serving: 4

A Word From The Cook

“Great as a vegetable or as a Tapas dish.”

Ingredients

• 20 Asparagus Spears (medium thickness)
• 10 Prosciutto Slices (thin)
• Fresh Parmesan Cheese

Balsamic Reduction

• 1/2 Cup Balsamic Vinegar
• 2 Tbsp Brown Sugar

Lemon Infused Olive OIl

• 1/4 Cup Olive Oil
• Rind of 1/2 a lemon

Instructions

Asparagus:

1. Prepare the asparagus by removing bottom portions of stalk.
2. Wrap 2 pieces of asparagus together with 1 slice of prosciutto.
3. Grill the asparagus for about 5 minutes,  prosciutto should be slightly crispy.

Balsamic Reduction:

1. Combine the vinegar and brown sugar together in a small saucepan.
2. Over medium/high heat reduce to a syrup – about 10 minutes.   Don’t reduce too much as this will continue to thicken as it sets and cools

Lemon Infused Oil:

1. Bring the Olive Oil and lemon rind to a simmer over low heat.   Simmer for 5 – 7 minutes.
2. Remove from heat and let cool.
3. Strain out the lemon rind.

Serving Presentation:

1. Platter the grilled asparagus packets.
2. Drizzle the packets with the lemon oil and balsamic reduction
3. Grate fresh parmesian cheese over the packets and serve.