Grilled Asparagus Prosciutto Panini Recipes

Steps:

• Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear., Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.

Steps:

• Heat grill to high. In shallow dish, toss asparagus with oil; season with salt and pepper.
• Grill asparagus, turning occasionally, until tender when pierced with tip of a paring knife, 8 to 12 minutes. Meanwhile, place prosciutto slices on grill; cook, turning often, until crispy and slightly charred, 2 to 4 minutes.
• Place asparagus on serving platter; crumble grilled prosciutto over the top.

Steps:

• Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
• Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
• This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
• Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
• Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

Steps:

• Heat grill to medium high.
• Toss trimmed fresh asparagus with Olive oil and salt and pepper.
• Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
• Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Steps:

• In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
• Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
• Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
• Cook until bread is toasted and sandwich is heated through.
• Serve with fresh fruits.

Steps:

• On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Place asparagus and all of ingredients except for prosciutto, in a microwavable dish.
• Cook for 2 minutes.
• preheat grill to high.
• When cool enough to handle, wrap each spear, including some of the seasoning with one slice of prosciutto. repeat with all spears.
• Grill turning to brown and crisp each side. Enjoy!
• NOTE:
• No need for salt because the proscuitto is salty.

Steps:

• Rinse the asparagus and break the ends off of each spear (if you hold onto each end and bend the spear it will naturally break in the right place). Discard the ends. In a large bowl, toss the asparagus in the olive oil and season with salt and pepper. Grill for about 3 minutes until cooked through and grill marks appear. Set aside.
• Turn off the grill and carefully clean the grates. Reheat the grill to medium-high heat.
• For each sandwich: Slice the focaccia in half lengthwise. Place a slice of prosciutto inside the bottom half. Top with 1/4 of the cheese and as many asparagus spears as will fit securely. Close the sandwich with the other focaccia half. Grill 4-5 minutes until the cheese is melted. Slice the sandwich in half, serve immediately and enjoy!

Steps:

• Cut off tough ends of asparagus.
• Combine all ingredients in a large zip-top plastic bag.
• Seal and marinate for 30 minutes.
• Remove asparagus from bag, and discard marinade.
• Place asparagus on grill rack or grill pan coated with cooking spray.
• Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.