Nothing says spring like asparagus. In this recipe they are grilled fast and fresh for grill marks and a subtle smokie flavour that leaves them with a nice bite. Drizzled with olive oil and balsamic for balance.
2 tbsp Goodness Me!
extra virgin olive oil
1 lb organic asparagus
Sprinkle of fine sea salt
Fresh ground black pepper
Balsamic vinegar to drizzle
4 or 5 slices of prosciutto
Preheat a bbq to 350°F and give the grill a scrub.
Trim the woody ends off the asparagus. Usually the last inch or inch and a half of stalk.
Toss gently with olive oil, sea salt, and black pepper.
Grill in a flat layer being sure to lay them perpendicular to the grill or they will fall into the fire. Turn them over as soon as there are grill marks, about 2 minutes. Remove to a serving platter, surround with tufts of prosciutto. Just before serving drizzle with a little more oil and balsamic vinegar.