Grilled Asparagus and Prosciutto Wraps with Pineapple

1. 1

   Light a grill.

2. 2

   In a small skillet, heat the 2 tablespoons of olive oil.

3. 3

   Add the chorizo and cook over low heat, stirring occasionally, until crisp, about 8 minutes.

4. 4

   With a slotted spoon, transfer the chorizo to a plate.

5. 5

   Pour the leftover oil into a small bowl, whisk in the vinegar and season with salt.

6. 6

   Drizzle the asparagus with olive oil and sprinkle with salt.

7. 7

   Grill over moderately high heat, turning often, until lightly charred and just cooked through, about 5 minutes.

8. 8

   Transfer the asparagus to a plate.

9. 9

   Grill the pineapple slices on one side, about 30 seconds.

10. 10

    Cut the pineapple slices into half-moons and remove the core; transfer to the plate with the asparagus.

11. 11

    On a work surface, place 4 asparagus spears in the center of each prosciutto slice and roll into a bundle.

12. 12

    Arrange 2 pieces of pineapple on each plate and top with the asparagus bundles.

13. 13

    Spoon some of the dressing over the top, sprinkle with the chorizo and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.