Cut prosciutto slices in half; spread with cheese. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks. Yield: about 2 dozen.
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