Fresh Italian Wraps

Asparagus spears are marinated briefly in an olive oil, balsamic vinegar, garlic and pepper mixture. They are then grilled, cooled, and wrapped with thin slices of prosciutto.

Ingredients:

• 20 large Spears of Fresh Asparagus
• 2 Tb Olive Oil
• 2 Tb Balsamic Vinegar
• 2 Tb fresh Garlic, minced
• 1 Tb Pepper
• 20 slices of Prosciutto

Directions:

Wash and trim asparagus to 5-6 inches long. Place in shallow baking dish and marinate for 10 minutes in a mixture of Olive Oil, garlic, Balsamic Vinegar and pepper. Wrap stalks in foil and place on BBQ; cook until almost fork tender (depending on size of stalk--approx. 4 minutes.) Remove asparagus from foil and place directly on grill for 2 minutes to add grill marks. Remove from grill and allow to cool. Take each stalk and wrap, starting at the tip, with a slice of procuitto. Arrange on platter and serve.

Number of Servings: 4-5 depending on what else is served.

Notes from the Cook: The entire dish can be made a day or two in advance, just be sure the the platter is covered with plastic wrap to keep procuitto from drying out.