Yakitori Grilled Asparagus Recipe

Inspired by Nonna | Tabu

Time45m

Serves4

ricotta zabaglione, prosciutto di San Daniele & tempura blossom

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Ingredients

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Asparagus

1 bunch Asparagus

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Zabaglione

4 units Egg yolks

1 tablespoon sugar

1 tablespoon Marsala wine

Prosciutto & Tempura Blossom

3 1/2 oz (100 grams) Prosciutto di San Daniele

1 cup Tempura batter mix

1 cup Water

1 cup Edible flowers (for tempura)

2 cups Vegetable oil (for frying)

Method

Grilling Asparagus

Prepare the Asparagus

Trim the ends of the asparagus and toss them in a bowl with olive oil, salt, and black pepper.

Grill the Asparagus

Preheat a grill or grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and lightly charred.

Making Zabaglione

Whisk the Ingredients

In a heatproof bowl, whisk together the egg yolks and sugar until pale and fluffy. Gradually add the Marsala wine.

Cook the Zabaglione

Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes creamy. This should take about 8-10 minutes.

Preparing Prosciutto & Tempura Blossom

Wrap the Prosciutto

Take slices of prosciutto and wrap them around the grilled asparagus.

Prepare Tempura Batter

In a bowl, mix the tempura batter mix with water until smooth.

Fry Tempura Blossoms

Heat vegetable oil in a deep pan. Dip the edible flowers into the tempura batter and fry until golden brown. Drain on paper towels.

Assembly

Serve

On a serving plate, arrange the prosciutto-wrapped asparagus, drizzle with warm ricotta zabaglione, and top with tempura blossoms.