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                                                                  These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio. Prep: 25 minutes; Cook: 4 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 2 inch lb thin asparagus, about 2 inches
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup loosely packed arugula
                                                                  • Yes No 1 medium, 3 tbsp lemon
                                                                  • Yes No 3/4 3 oz cup pecorino cheese, half and half
                                                                  • Yes No 12 thin slice prosciutto
                                                                  • Preheat grill to medium-high heat.
                                                                  • Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.
                                                                  • Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.
                                                                  • Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.
                                                                  • Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.
                                                                  Yields: 12bundles
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll

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