Asparagus Prosciutto Bundles with Arugula

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image Asparagus Prosciutto Bundles with Arugula

Fresh, quality ingredients shine in this easy-to-make first course. Wrap prosciutto around asparagus, arugula, and pecorino cheese drizzled with olive oil and white wine vinegar. One batch makes a dozen bundles and takes just 30 minutes. We suggest serving with a crisp glass of Pinot Grigio.

These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio. Prep: 25 minutes; Cook: 4 minutes.


Makes 12 bundles


  • 2  tablespoons  extra-virgin olive oil, divided
  • 1  tablespoon  white wine vinegar
  • 1/2  pound  thin asparagus (about 24 spears), ends trimmed about 2 inches
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2  cups  loosely packed arugula leaves, washed, drained, and stems removed
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 3/4  cup  (3 ounces) pecorino cheese, half shaved into thin slices and half grated
  • 12  thin slices prosciutto (about 6 ounces)



1. Preheat grill to medium-high heat.

2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.

3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.

4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.

5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.


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