Grilled Prosciutto-Wrapped Asparagus with Saffron Aïoli? ‘Nough said. I can’t remember when or where I first heard about this, but it seems we were making this appetizer every weekend for a while. I adapted it from a recipe from Gourmet magazine (June 2008) and a Bobby Flay recipe in Bon Appétit (July 2000).
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads (you can buy saffron relatively inexpensively at Trader Joe’s)
1 cup mayonnaise
2 cloves garlic, minced
salt & pepper to taste
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
12 to 15 slices prosciutto
For aioli: Whisk vinegar, honey and saffron threads in heavy small saucepan over medium-high heat. Bring to a boil. Remove from heat & cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season with salt & pepper. (Can be made one day ahead. cover and refrigerate.)
For asparagus: Prepare a grill (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt & pepper. Wrap middle of each asparagus with one slice of prosciutto. Grill asparagus until crisp-tender and prosciutto is golden brown in spots, turning occasionally, about 5 minutes. Transfer to platter.
Serve with aioli for dipping.