Planked Asparagus Bundles with Cheese and Prosciutto

Ease of Preparation: Moderate

Yield: 6 servings

Ingredients:

1 cedar plank, soaked in cool water overnight (or a minimum of 1 hour)

18 spears of asparagus

½ pound fontina cheese (8 oz.)

6 large slices of proscuitto

Balsamic vinegar

Method:

Trim the asparagus and “blanch” it by dropping it into salted, boiling water for 20 seconds. Remove the asparagus from the water and immediately place it in a bowl of ice water to stop the cooking process.

Spread out a slice of proscuitto and place 3 spears of blanched asparagus on top.

Add cheese to the asparagus (reserving ½ cup of cheese for topping) and wrap the prosciutto around it. Build 6 bundles.

Preheat the grill to 375°F/190°C

Place the well soaked cedar plank on the grill, close the lid and heat the plank for 4-5 minutes (or until the plank starts smoking)

Reduce heat to medium low 325°F/160°C.

Place the bundles on the plank and top with cheese, working quickly.

Close the lid and cook until the cheese is melted and the prosciutto is starting to crisp around the edges.

Remove from grill and drizzle with balsamic vinegar.