← Back to Search Results
grilling, roasting
Prosciutto and Grilled Asparagus with Whole Grain Mustard

Photo by:
Comments: 0
 

Recipe

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.

Yield: 6 servings

Ingredients

  • 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

Directions

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.

Notes

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

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

158kcal (8%)
56mg (6%)
12mg (21%)
70mcg RAE (2%)
384mg
27mg
11g
2g
3g
6g
30mg (10%)
1157mg (48%)
4g (18%)
11g (17%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
martin-yans-china Martin Yan's China
by Martin Yan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
mom-a-licious Mom-a-Licious
by Domenica Catelli
living-raw-food Living Raw Food
by Sarma Melngailis
lidias-italy Lidia's Italy
by Lidia Bastianich
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-explorations Baked Explorations
by Matt Lewis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?