Recipe

Asparagus with Lemon Prosciutto Vinaigrette

by Mario Batali

I love plain asparagus as much as anyone, but when you are serving a simple main course like Tuna Spiedini or Spit-Roasted Guinea Hen, a little sexiness in the contorno department makes if look as if you did a lot more work than you really did! This is an excellent example of a big show for little effort.

2 pounds jumbo asparagus, tough bottom stalks snapped off
Grated zest and juice of 2 lemons
½ cup extra-virgin olive oil
2 garlic cloves, minced
1½ teaspoons dried dill
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
2 ounces thinly sliced prosciutto di Parma, cut into julienne strips

Place the asparagus in a baking dish large enough to hold it in no more than two layers. In a small bowl, combine the lemon zest and juice, olive oil, garlic, and dill and mix well. Pour over the asparagus, turning to coat. Set aside to marinate for at least 1 hour (or up to 6 hours), turning frequently.

Preheat a gas grill or prepare a fire in a charcoal grill.

Remove the asparagus from the marinade, draining it well; reserve the marinade. Working with groups of 3 spears each, skewer the asparagus with toothpicks: Place the spears side by side and run one toothpick through the stalks just under the tips and another one about 1 inch up from the bottoms. Season the asparagus on both sides with salt and pepper and set on a platter. (You can skewer the asparagus ahead and return it to the marinade until ready to cook; drain well again, reserving the marinade, before grillling.)

Pour the marinade into a small bowl and whisk in the vinegar, then stir in the prosciutto. Set aside.

Place the asparagus on the hottest part of the grill and cook until lightly charred on the first side, 3 to 5 minutes. Turn and cook until just tender, 2 to 3 minutes longer.

Place the asparagus on a platter, slipping out the toothpicks from each bunch as you do so. Stir the marinade again and pour it over the asparagus, using a fork to arrange the prosciutto attractively over the spears. Serve hot.