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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Grilled Smoked Prosciutto-Wrapped Yum

Uploaded: May 29, 2015

I don't know about you, but I'm still waiting for the good asparagus to start coming in. So far it hasn't been that great, but I admit I've been stuck buying in stores. Have the offerings been any better at the farmers markets?

In Skinny Legs, Like I Always Wanted, we reviewed the different asparagus seasons and handling techniques. Today we Food Party! with a wonderful recipe for the start of the grilling season, perfect for outdoor parties - Grilled Prosciutto-Wrapped Asparagus with Smoked Mozzarella and Spicy Tomato Relish. People enjoy making their own, which adds to the fun, and makes prep time a lot faster for you.


1) When removing the prosciutto from the paper dividers often found in packaging, DO NOT rip the meat from the paper. Place the meat down on a cutting board, than peel the paper away from the meat.

2) Wrap the prosciutto so that it covers the entire piece of cheese. It will serve as a barrier so the cheese doesn't melt out before the appetizer is grilled.

3) Want to go vegetarian? Replace the prosciutto with tofu skin.

4) You can serve as one whole piece on a platter, but I prefer cutting the spears and stacking on top of each other, served tapas style.

Go ahead, bite in. There's a surprise! Enjoy the unexpected combination of an Italian-style vegetable with the Indian-style chutney.

Ah America - the melting pot.

We get away with so much here.

Grilled Prosciutto-Wrapped Asparagus with Smoked Mozzarella and Spicy Tomato Relish

Serves 8

1 bunch asparagus, washed and bottom ¼ of stem removed
Smoked mozzarella, sliced into 2" batons, approx. the size of your asparagus
Prosciutto ? ½ - 1 piece per asparagus

3 tablespoons cider vinegar
1.5 tablespoons light brown sugar
1 teaspoon kosher salt
1 ¼ pounds ripe plum tomatoes, peeled and seeded and cut into ¼ inch dice
2 scallions, thinly sliced
1-2 serrano chiles, minced
1 ½ - inch piece of ginger, minced
3 cloves garlic, thinly sliced
1 teaspoon each: black or yellow mustard seeds & cumin seeds
½ teaspoon cracked black peppercorns
½ teaspoon each: cayenne pepper & ground turmeric
2 tablespoons olive oil

Put 1-2 mozzarella battons between two pieces of asparagus and wrap with 1 piece of prosciutto. Brush with oil.

In a nonreactive saucepan, heat the vinegar, sugar and salt, stirring constantly just until dissolved. Remove from heat. In a medium bowl, combine the tomatoes, scallions and serranos.

Combine the ginger ? turmeric in a small bowl. In a medium saucepan, heat the oil until almost smoking. Add the spice mix and stir until fragrant, about 1 minute. Remove from heat and add the vinegar mixture. Add this to the tomatoes and let cool. Cover and refrigerate for at least 2 hours ? up to 4 days.

Grill asparagus, watching to remove before the cheese melts out. Remove from grill, slice in 2-3 pieces. Place a small amount of relish on an individual plate and top with asparagus. It's a nice presentation to make a "tee pee" shape out of the asparagus, on top of the sauce.

©Laura Stec - Innovative Cuisine

What is it worth to you?


Posted by NW Resident, a resident of North Whisman,
on May 29, 2015 at 1:51 pm

Looks good and sounds fairly easy to prepare, so I'll have to try it. Are the asparagus spears cut in half lengthwise? It would appear so from the photos.

I like to get my prosciutto from Molinari Deli in San Francisco's North Beach neighborhood when I visit there. They layer their prosciutto between sheets of waxed paper, making it easy to remove the slices. You can even order by how many sheets you want, rather than by weight.

Another spring/summer asparagus recipe I like is a salad that also includes olive oil, Dijon mustard, red onion slices, feta cheese, and a mix of fresh herbs including cilantro, basil and chives.

The recipe can be found here: Web Link

Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Jun 1, 2015 at 10:10 am

You surprised me MW Resident - I thought you were "A Single Guy" by the way you were writing.

If skinny asparagus - I use two surrounding the cheese. If fat asparagus - I slice in half.

Love Molinari and if anyone does a food tour of North Beach (you should and I should again too) go to Liguria Bakery for their focaccia as well.

Love the recipe you share NW - I am proposing that to my private chef clients!

Posted by NW Resident, a resident of North Whisman,
on Jun 2, 2015 at 9:28 am

My family and I have been going to Liguria Bakery for many years, especially on Christmas Eve where we get in line at about 7am or earlier. The Soracco family does a great job of taking care of their customers.

In recent years, we've actually been going on Dec 23rd to avoid the longer wait the next day.

We stopped in at Molinari's this past Sunday afternoon, since they staff the place 7 days a week now, and there weren't many customers ahead of us so we had a short wait.

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