Prosciutto and Grilled Asparagus with Whole Grain Mustard

Name: Prosciutto and Grilled Asparagus with Whole Grain Mustard
Ingredients: 1 1/4 pounds asparagus, pencil-thin variety; 2 tablespoons extra-virgin olive oil; 3 tablespoons whole grain mustard; 1/2 cup crème fraîche; 12 thin slices prosciutto di Parma or San Daniele; 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

When I was growing up, my dad and I had an ongoing asparagus arrangement: I would cut off the tips of my asparagus spears and trade them for his ends. While most asparagus eaters like the tender tips best, to this day I still prefer the fibrous-textured stalk and would happily swap tips for ends if anyone offered. In this simple first course, asparagus is grilled, then layered with prosciutto and dressed with mustard cream. I hope it’s delicious enough to disappear before your guests have a chance to debate which end is better.

Ingredients

1 1/4 pounds asparagus, pencil-thin variety

2 tablespoons extra-virgin olive oil

3 tablespoons whole grain mustard

1/2 cup crème fraîche

12 thin slices prosciutto di Parma or San Daniele

1/2 lemon, for juicing

Kosher salt and freshly ground black pepper

Preparation

Step 1
Light the grill 30 to 40 minutes before you’re ready to cook.
Step 2
Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, 1/2 teaspoon salt, and some pepper.
Step 3
Stir the mustard and crème fraîche together in a small bowl, and set aside.
Step 4
When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender.
Step 5
Arrange the asparagus on the prosciutto and drizzle the mustard crème fraîche over the top.
Note
Step 6
You can make the whole grain mustard sauce a few hours ahead. If you don’t have a grill, roast the asparagus on a baking sheet for 5 to 7 minutes at 400°F.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)

TagsAsparagus Vegetable Prosciutto Ham Meat Side Starter Dinner Gluten Free 5 Ingredients or Fewer Weeknight Meals Grilling Spring Summer Cookbooks

Ingredients

Preparation

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Note

Step 6

Recipe notes