How to Make Mario Batali's 5-Ingredient Prosciutto-Wrapped Asparagus
Summer may be slowly coming to an end, but there’s still plenty of time to fire up the grill for one last hurrah. Need a dose of culinary inspiration? We tapped N.Y.C. superchef Mario Batali to create a delectable menu of Roman dishes for our September issue, because what's more delicious than an Italian feast? These yummy stems of roasted asparagus wrapped in salty prosciutto may be the perfect app to kick off your meal, not least because the recipe only requires five ingredients. Read on for the full breakdown, and for more Roman holiday-like meal ideas, pick up the September issue of InStyle, available on newsstands and for digital download Aug. 12.
Prosciutto-Wrapped Grilled Asparagus
Makes 6 servings
Active Time 20 minutes
Total Time 20 minutes
2 lb medium-thick fresh asparagus spears
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 lb prosciutto, thinly sliced
1. Preheat grill to medium-high heat (about 450˚F)
2. Snap off woody ends of asparagus spears. Using a vegetable peeler, trim the bottom two inches of each spear. Brush with oil and sprinkle with salt.
3. Grill asparagus, uncovered, turning to brown on all sides, 3-4 minutes. Cool and wrap bunches of 4 to 6 spears in each prosciutto slice. Arrange bundles on a platter, sprinkle with black pepper, and serve.