April 8th, 2012
Recipe courtesy of newscanada.com
Blanch asparagus in boiling salted water for 3 minutes. Rinse under cold running water until cool. Drain well and pat dry.
Divide the asparagus into 8 bundles. Add a few strips of red pepper to each bundle. Wrap the ham tightly around the base of the asparagus. Secure each bundle firmly together with a toothpick.
Stir the sauce with the lemon zest, juice and butter. Brush half of the sauce over the bundles. Sprinkle the prosciutto evenly with cracked pepper.
Grill the bundles for 2 minutes on a grill pan. Turn and brush with remaining sauce. Grill for 2 minutes, turning as needed, until vegetables are marked and prosciutto is crisp. Remove the toothpicks before serving.