While Jim slept on the beach...I think I got a little carried away with the vegetables for the grill tonight...That concoction next to the asparagus is a vinaigrette from the Weber Grill Cookbook. (for my smart-ass friends, the stuff in the plastic bag is Kosher Salt...)
Asparagus & Prosciutto With Lemon Vinaigrette
2 Tbs. apple cider vinegar
1 Tbs. finely diced shallot
2 tsp. finely grated lemon zest
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 lbs. asparagus
1/2 tsp. kosher salt
4 tin slices prosciutto, about 2 ounces total
Prepare the grill for direct cooking over medium heat.
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.
Remove and discard the tough bottom of each asparagus spear, usually two-thirds of the way down the spear. 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.
Arrange the asparagus on a platter and spoon on the vinaigrette and crumble the crispy prosciutto on top.
looks wonderful.. have a great time and keep em coming.. loving following this.. cindy
ReplyDeleteThanks Cindy. I'll also mention that during our morning walk of about 3 miles, my hair was dripping wet by the time we returned. Jim did not have ONE bead of sweat on his brow. He likes it hot. I like it cold. Go figure. I hope I make it down here in the heat.
ReplyDelete