“Sensational Springtime Special: Grilled Asparagus and Prosciutto Bundles with a Balsamic Reduction”

Hello my fellow flavour enthusiasts!

Spring is in the air and so is the scent of the season’s finest produce grilling to perfection in my backyard! As the sun peeks through the clouds and the gardens begin to bloom, I find myself craving dishes that mirror the freshness and vibrancy of the season. Today, I’m excited to share with you a dish that truly embodies the spirit of spring: Grilled Asparagus and Prosciutto Bundles with a Balsamic Reduction.

Now, I must confess, asparagus has always held a special place in my culinary heart. It’s one of those magical veggies that’s not only packed to the brim with health benefits but also has the uncanny ability to elevate any dish it graces with its presence. And when paired with the salty punch of prosciutto – oh boy, you’re in for a treat!

I took the liberty of firing up the grill for this one, as there’s something unequivocally joyous about the first grilling session of the season. The asparagus and prosciutto bundles crisped up beautifully, the smoky char marks lending an extra dimension of taste that only open flames can bestow.

But, my dear readers, what truly makes this dish sing is the sheer simplicity of it all. A drizzle of homemade balsamic reduction adds a touch of elegance and a burst of tanginess that cuts through the richness of the prosciutto. Little hints of honey, garlic, and Dijon mustard in the reduction intertwine to create a symphony of flavors that’ll have you savouring every single bite.

Of course, I couldn’t help but add a sprinkling of freshly shaved Parmesan cheese and a few tender basil leaves for garnish. These final touches not only bring a pop of color to the plate but also infuse each mouthful with layers of texture and freshness that simply scream ‘spring is here!’

Whether you serve these bundles as a sophisticated starter for your next al fresco dinner party or enjoy them as a delightful midweek pick-me-up, they’re sure to impress. So here’s to the longer days, warmer nights, and the joy of cooking with seasonal produce fresh from the earth. I hope you enjoy these grilled bundles of happiness as much as I do.

Until next time, fire up that grill, embrace the flavors of the season, and keep sharing those delicious moments that make life truly flavourful.

Cheers,
Al

Ingredients

– 16 fresh asparagus spears, trimmed
– 8 slices of prosciutto
– 2 tablespoons olive oil
– Salt, to taste
– Black pepper, freshly ground, to taste
– 1/4 cup balsamic vinegar
– 2 teaspoons honey
– 1 garlic clove, minced
– 1/4 teaspoon Dijon mustard
– Shaved Parmesan cheese, for garnish
– Fresh basil leaves, for garnish

Method

1. Preheat your grill to a medium-high heat, aiming for around 400°F (200°C).

2. While the grill is heating, prepare the asparagus by washing and trimming the woody ends. Pat dry with a kitchen towel.

3. Lay a slice of prosciutto flat on a cutting board. Place two asparagus spears at one end and roll the prosciutto around the asparagus snugly. Repeat with the remaining asparagus and prosciutto.

4. Lightly brush the asparagus bundles with olive oil, then season with salt and freshly ground black pepper.

5. Place the asparagus bundles on the preheated grill, and cook for about 2-3 minutes on each side, or until the asparagus is tender and the prosciutto is crispy, with visible grill marks.

6. While the asparagus is grilling, prepare the balsamic reduction. Pour balsamic vinegar into a small saucepan, add honey, minced garlic, and Dijon mustard. Stir to combine.

7. Heat the mixture over medium heat until it begins to simmer. Lower the heat and simmer for 8-10 minutes, or until the mixture has reduced by half and has a syrupy consistency.

8. Transfer the grilled asparagus bundles to a serving platter. Drizzle with the balsamic reduction.

9. Garnish with shaved Parmesan cheese and fresh basil leaves before serving. Enjoy while warm for the best flavor and texture.