Love these. Love.
Start with some fresh asparagus spears. Break off the ends and wrap in prosciutto.
This is Prosciutto. It looks a lot like a cross between bacon and ham. Wrap the meat thinly around asparagus. No need for seasoning or butter or oil. Trust me.
Toss them on the grill. Either indirect heat or even a little direct heat will work if you are in a hurry.
Let them cook until the asparagus is tender. I like my asparagus pretty crisp. Do not cook over high direct flame. The prosciutto will catch on fire. Then get ready for some yumminess.
But beware, little fingers will want to try a piece immediately.
It was a perfect side to some shish-kabobs and red potatoes.
Trust me, there wasn’t any left. Even the anti-vegetable husband had two!