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Grilled asparagus wrapped with prosciutto and parmesan snow

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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2 pounds (approximately 3 bunches) California asparagus, trimmed to fit your platter
16 Slices prosciutto, Italian ham or your favorite ham, thinly sliced
4 oz. Parmesan cheese
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons cooking oil or olive oil

Lemon Vinaigrette
½ cup fresh squeezed lemon juice
1 cup light olive oil
2 teaspoons truffle oil
1 tablespoon Dijon mustard
1 poached egg
Kosher salt, to taste
Cracked black pepper, to taste
1 teaspoon lemon zest
1 tablespoon chopped parsley


Bring a large amount of water on to boil. Place the trimmed asparagus in the boiling water for no more than 2 minutes. Remove from boiling water and transfer directly to ice water to stop all cooking. Drain asparagus and lightly toss spears with 2 tablespoons cooking oil, kosher salt and cracked black pepper. Wrap asparagus in bundles of 3-4 spears each with the prosciutto.

*Note: All of this can be done earlier in the day. Once guests arrive, heat your grill and grill asparagus bundles on all sides for approximately 3-4 minutes. Serve on a platter and garnish with the Lemon Vinaigrette, fresh herbs and Parmesan cheese.

Lemon Vinaigrette
Place lemon juice, poached egg and the Dijon mustard in a blender and start at a low speed. While mixture is blending, add the lightly flavored olive oil in a steady stream to blend mixture. Add truffle oil and turn off the blender. Add by hand lemon zest, parsley, salt and black pepper. Taste with a piece of asparagus before you adjust your seasonings.

Serves 6-8.

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