THE INGREDIENTS
MAYONNAISE
⅓ cup mayonnaise MAYONNAISE
½ teaspoon finely grated orange zest FINELY GRATED ORANGE ZEST
1 tablespoon fresh orange juice FRESH ORANGE JUICE
1 teaspoon fresh lemon juice FRESH LEMON JUICE
⅛ teaspoon ground cayenne pepper
1 pound asparagus ASPARAGUS
1½ tablespoon extra-virgin olive oil EXTRA-VIRGIN OLIVE OIL
¼ teaspoon kosher salt KOSHER SALT
⅛ teaspoon freshly ground black pepper FRESHLY GROUND BLACK PEPPER
4 ounces thinly sliced prosciutto
Instructions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl whisk the mayonnaise ingredients.
- Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For very thick spears, after snapping off the thick ends, use a vegetable peeler to peel off the outer skin from the bottom half of each spear.
- Spread the asparagus on a large plate. Drizzle the oil over the top and season evenly with the salt and pepper. Turn the spears until they are evenly coated.
- Brush the cooking grates clean. Grill the asparagus (perpendicular to the grate) over direct medium heat, with the lid closed, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Remove from the grill and keep warm.
- Grill the prosciutto slices over direct medium heat just until crisp, 2 to 3 minutes, turning once. Remove from the grill and cut each slice into pieces about 2 inches across.
Arrange the prosciutto and asparagus on four plates and spoon the mayonnaise over the top. Serve immediately.
Originally posted by Weber
Posted May 13, 2022
