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These are a favorite of my brother Allan, who, like me, is a Ukrainian-Canadian boy somehow transformed into a lover of all things Italian. This classic combination of flavors takes well to the plank. If you can’t find real imported fontina, use Parmigiano Reggiano shaved into slivers.
Ingredients
1 plank, soaked overnight or at least 1 hour
18 choice, thick asparagus spears
1/2 lb (250 g) Italian fontina cheese, cut into thin slices
6 large slices prosciutto
1 tbsp (15 mL) butter
Balsamic reduction
Crusty bread as an accompaniment
Directions
1. Trim the asparagus and blanch it in salted water for just a minute or two, until it’s deep green and still firm. Stop the cooking by immersing the spears in cold water.
2. Set aside 12 slices of cheese, reserving the rest. Spread open a slice of prosciutto and place 2 spears of asparagus on it. Place 1 slice of the cheese between the spears and place a third spear on top. Wrap the prosciutto around the spears and cheese. Proceed until you have 6 bundles.
3. Preheat the grill on medium-high for 5 to 10 minutes, or until the chamber temperature rises above 500°F (260°C). Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4 to 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low and place the bundles on the plank.
4. Working quickly, place the remaining cheese slices over each bundle in a crisscross pattern. Cook the bundles for 10 to 15 minutes, or until the cheese is melted and a little mottled. Remove them from the grill, drizzle them with a little olive oil or brush them with the butter, and let them sit for a few minutes. Plate them individually with a few drops of balsamic reduction around the edges, if desired. Serve the bundles with crusty bread.
Makes 6 Servings
Chef’s Notes
If you want to do these on your grill without a plank, use indirect medium-high heat and lay down a sheet of aluminum foil on the cooking grate so you won’t lose any cheese while the bundles are cooking.
Recipe excerpted from Barbecue Secrets Deluxe by Rockin’ Ronnie Shewchuk. Published by Whitecap. Copyright 2009 by Ron Shewchuk. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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