Grilled white asparagus wrapped in prosciutto with white balsamic marinated strawberries, English cucumbers, baby spring mix lettuce, toasted pine nuts, shaved Parmegianno Reggiano cheese served with aged balsamic vinaigrette.

Prosciutto Wrapped White Asparagus:

8 large spears white asparagus
4 thin slices of Prosciutto ham
Cracked black pepper to taste
Olive oil for roasting

Trim the tough ends off the asparagus. Blanche in boiling water for approximately one minute. Pull from water and apt dry with paper towel. Season asparagus with cracked black pepper and roll two spears each in a single slice of prosciutto leaving the tips exposed. Line in an olive oil greased roasting dish and roast until prosciutto has become browned. Remove from the oven and serve hot.

Aged Balsamic Vinaigrette Recipe:

2 ounces of 10 to 18 year old balsamic vinegar
6 ounces high quality extra virgin olive oil
1 clove fresh garlic minced fine
½ tsp shallot chopped fine
Pinch of freshly chopped tarragon (may substitute with dry)
Pinch of freshly chopped thyme (may substitute with dry)
½ tsp Keen’s dry mustard powder
1 tsp dry Sherry

Blend in a food processor or blender for approximately one minute. If so desired combine all vinegar with all ingredients except oil in a medium to large mixing bowl and slowly whisk in the olive oil. Season to taste with freshly ground black pepper and kosher salt.

White Balsamic Marinated Strawberries Recipe:

8 medium to large strawberries washed and hulled and sliced 3/8 inch
2 tbsp white balsamic vinegar

Toss hulled and sliced strawberries in the white balsamic and refrigerate for at least one hour.

On 4 large dinner plates the spring greens directly in the middle of the plate with the warm prosciutto wrapped white asparagus to the left. Garnish salad with toasted pine nuts, marinated strawberries, and thinly sliced English cucumber. Drizzle with aged balsamic dressing and finish by topping with shaved Parmeggiano Reggiano.