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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Grilled Asparagus with Prosciutto

Gregory Clapp

This is a simple dish with great flavors.  The alioli is very Spanish.  You will never boil asparagus again!

  • 24 asparagus spears cut to the same length and washed
  • 12 slices of prosciutto cut in half the short direction

Wrap a half of a piece of prosciutto around the middle of each asparagus spear. Place on a baking sheet. The wrapped spears can be places directly on a heated grill, a BBQ, or they can be broiled. Brown one side, turn and continue cooking. When they are done, remove from grill and place on a serving plate. Cover with foil until ready to serve. Serve with Alioli sauce.

Serves 6.

Alioli:

  • 2 to 3 large cloves of garlic
  • pinch of salt
  • 2 tbsps olive oil
  • ¾ cup mayonnaise

Place garlic and salt in a large mortar and pestle. Mash together until it forms a paste. Add olive oil and continue blending. Stir in mayonnaise and place in a serving dish. Serve with asparagus.