1 bunch green asparagus
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly cracked pepper
8 ounces marinated whole baby artichoke hearts, halved and drained
8 ounces thinly sliced prosciutto
1 lemon
1 bunch Italian flat leaf parsley, finely chopped
Snap off ends of the asparagus. Lightly dress asparagus with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Place asparagus on a preheated medium-high grill. Allow the asparagus to get char marks on all sides. Remove the asparagus from the grill.
Clean the grill, then place the artichoke hearts on the grill, allowing them to char on all sides before removing.
To assemble, lay two 2- to 3-inch-by-7-inch slices of prosciutto on a piece of parchment paper. Roll 3 spears of asparagus in the ham; repeat until all the grilled asparagus is wrapped (makes approximately 8 bundles). Put bunches of asparagus on a serving platter. Place the grilled artichoke hearts on top or around the asparagus. Zest the lemon over the plate, then squeeze the lemon over the bundles. Drizzle with the remaining olive oil and sprinkle parsley over the entire dish. Serves 6 to 8.
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