How to make it

  • Heat the chicken stock in a small skillet over medium high heat.
  • When it starts to simmer, add the asparagus.
  • Cook until the asparagus turns bright green and most of the stock has boiled off, about 3-5minutes.
  • Remove asparagus, let cool briefly and then wrap 3 stalks in a slice or two of the proscuitto.
  • Grill over a medium flame for 3-5 more minutes, turning often.
  • Remove to serving dish and sprinkle each bundle generously with the parm.

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