Summer asparagus is infused with cedar smoke in this grilled delight. Crispy prosciutto and gooey fontina cheese add richness and help hold these bundles together, making them an easy and convenient side for any occasion.
Grilled Asparagus Bundles with Fontina and Prosciutto is featured on Maddie & Kiki’s BBQ Barn [1].
Ingredients:
- 1 cedar plank, soaked in cool water overnight (or a minimum of 1 hour)
- 9 spears of asparagus
- ¼ lb fontina cheese, grated (4 oz.)
- 3 large slices of prosciutto
- Balsamic glaze
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 in a bowl of ice water to stop the cooking process.
- Spread out a slice of prosciutto 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 3 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 starts to crisp around the edges.
- Remove from grill, drizzle with balsamic glaze, and serve.