Monday, July 4, 2011

July 4, 2011: Asparagus in Prosciutto Bundles Recipe

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Happy Independence Day! I don’t know about you, but there’s nowhere in the world I would rather live than the United States. Sure, we have our problems (our government being one of the biggest and most intrusive) but it still beats anywhere else in the world. I’m proud of my country and I celebrate our Christian founding fathers who had enough foresight and grit to start this great country. So I hope everyone enjoys this wonderful 4th of July holiday!

Here’s a recipe that makes a great appetizer – perfect for serving guests who are hungry and waiting for the main dishes to come off the grill. It can also be served as a side dish. The combination of salty and sour and somewhat sweet is a real winner.

Asparagus in Prosciutto Bundles

1 pound thin asparagus, tough stems snapped off
4 ounces prosciutto
About 6 teaspoons Dijon mustard
About 6 teaspoons lemon pepper seasoning blend

Tear the prosciutto pieces in half lengthwise. Spread each strip with about ½ teaspoon Dijon mustard and sprinkled with half teaspoon of lemon pepper seasoning.

Place two or three asparagus spears at the end of one prepared prosciutto strip. Wind the strip securely around the spears, leaving each of the ends poking out slightly. Continue with remaining ingredients.

Place on a grill over low heat and cook for a couple minutes on each side, just until the prosciutto begins to crisp.

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