- Course: Antipasto/Mezze, Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 22 Times
When I was growing up, my dad and I had an ongoing asparagus arrangement: I would cut off the tips of my asparagus spears and trade them for his ends. While most asparagus eaters like the tender tips best, to this day I still prefer the fibrous-textured stalk and would happily swap tips for ends if anyone offered. In this simple first course, asparagus is grilled, then layered with prosciutto and dressed with mustard cream. I hope it’s delicious enough to disappear before your guests have a chance to debate which end is better.
- 1¼ pounds asparagus, pencil-thin variety
- 2 tablespoons extra virgin olive oil
- 3 tablespoons whole grain mustard
- ½ cup creme fraiche
- 12 thin slices prosciutto di Parma or San Daniele
- ½ lemon, for juicing
- Kosher salt and freshly ground black pepper
Light the grill 30 to 40 minutes before you’re ready to cook.
Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, 1/2 teaspoon salt, and some pepper.
Stir the mustard and crème fraîche together in a small bowl, and set aside.
When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender.
Arrange the asparagus on the prosciutto and drizzle the mustard crème fraîche over the top.
You can make the whole grain mustard sauce a few hours ahead. If you don’t have a grill, roast the asparagus on a baking sheet for 5 to 7 minutes at 400°F.
© 2005 Suzanne Goin
Nutritional information is based on 1/8 teaspoon added salt per serving.