Grilled Asparagus Wrapped
in Prosciutto
Alpine Fresh
4 ounces thinly sliced
prosciutto di Parma
16 Alpine Fresh* asparagus
spears, trimmed
Kosher salt
Freshly cracked
black pepper
ORANGE AIOLI
1/2 cup orange juice
Grated zest of 1 orange
1 garlic clove, chopped
1 tablespoon finely
chopped shallots
1 teaspoon cayenne pepper
2 large eggs
2 large egg yolks
2 1/2 cups olive oil
1 tablespoon kosher salt
Freshly cracked black
pepper
Separate and lay out prosciutto slices on a flat surface. Lay an asparagus spear on a slight diagonal on
the bottom of each slice and roll, covering as much of
the stalk as possible and leaving the tip visible.
Sprinkle with salt and pepper to taste. Place on a
small baking sheet. Cover and refrigerate for 1 hour.
To prepare the aioli, combine orange juice, zest, garlic,
shallots, cayenne, eggs and egg yolks in the bowl of a
small food processor. Process until the ingredients are
blended. With the processor running, slowly drizzle in
olive oil, blending until the mixture is emulsified. Season
with salt and pepper to taste. Chill for about 30 minutes.
Preheat a gas grill or prepare a fire in a charcoal grill.
Place the asparagus on the grill and cook, turning
occasionally, until it is just tender and the prosciutto
is crisped, about 4-6 minutes. If the prosciutto
browns before the asparagus is cooked, move the
spears to a cooler part of the grill.
Arrange the asparagus on plates and spoon aioli over
them. Place the remaining aioli in a bowl for dipping.
Makes 4 servings.
Recipe by Marsha M. Carter.
* Brands may vary by region; substitute a similar product.
Provençal Roasted Olives
Lindsay Olives
1 pint ( 2 cups) grape or
cherry tomatoes
1 cup Lindsay black
ripe olives
1 cup Lindsay kalamata
pitted olives
1 cup Lindsay garlic-
stuffed Spanish olives
1 tablespoon herbes de
Provence blend or a
mix of rosemary
and thyme
8 whole garlic
cloves, peeled
1/4 cup olive oil
1/4 teaspoon freshly
ground black pepper
Toasted baguette slices
or crackers
Preheat oven to 425°F.
Lay out tomatoes, olives, herbs, garlic, olive oil and
pepper on a sheet pan and toss to combine well.
Roast for 15-20 minutes, or until the tomatoes have
shriveled and browned lightly. Let cool on the sheet
pan, then transfer to a shallow bowl.
Serve at room temperature with toasted baguette
slices or crackers. Makes 8 servings.
Note: Herbes de Provence is a dried herbal blend
that typically contains rosemary, fennel, marjoram,
basil, sage, thyme, summer savory and lavender. If
you can’t find it, make your own mix of a few of the
designated dried herbs that you have on your pantry
shelf. It will be delicious.
Tips: If you don’t have the specified olives, feel free
to use any combination. Fresh herbs such as rosemary,
thyme and basil look great as a garnish.
