Grilled asparagus with olive oil - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Fat asparagus spears | |
| 2 | tablespoons | Pure olive oil |
| Pinch of salt | ||
| Pinch of ground black pepper | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | Lemon, quartered | |
| ¼ | pounds | Thinly sliced prosciutto |
| Lemon wedges (opt.) | ||
Directions
1. Heat charcoal grill. Toss asparagus with pure olive oil and sprinkle with salt and pepper.
2. Grill asparagus over medium-hot coals for about 5 minutes, turning spears until skin is shriveled and slightly charred all over. Test asparagus for doneness at its thickest point with tip of knife.
Asparagus should feel soft in center.
3. Transfer asparagus to warm plates. Drizzle extra-virgin olive oil and squeeze lemon quarters over asparagus. Divide prosciutto onto plates. Garnish with lemon wedges, if desired, and serve.
Nutrition information per serving-protein: 9 grams; fat: 22 grams; carbohydrate: 4 grams; fiber, .9 gram; sodium: 511 milligrams; cholesterol: 16 milligrams; calories: 241.
Country Living/April/94 Scanned & fixed by DP & GG
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