Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Fat asparagus spears 1/4 c Extra-virgin olive oil
2 tb Pure olive oil 1 Lemon, quartered
Pinch of salt 1/4 lb Thinly sliced prosciutto
Pinch of ground black pepper Lemon wedges (opt.)

1. Heat charcoal grill. Toss asparagus with pure olive oil and
sprinkle with salt and pepper.

2. Grill asparagus over medium-hot coals for about 5 minutes, turning
spears until skin is shriveled and slightly charred all over. Test
asparagus for doneness at its thickest point with tip of knife.
Asparagus should feel soft in center.

3. Transfer asparagus to warm plates. Drizzle extra-virgin olive oil
and squeeze lemon quarters over asparagus. Divide prosciutto onto
plates. Garnish with lemon wedges, if desired, and serve.

Nutrition information per serving-protein: 9 grams; fat: 22 grams;
carbohydrate: 4 grams; fiber, .9 gram; sodium: 511 milligrams;
cholesterol: 16 milligrams; calories: 241.

Country Living/April/94 Scanned fixed by DP GG

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