Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Prepare the grill for direct grilling over medium-hot fire, about 400°F.
Trim the toughened bases off the asparagus spears and discard, leaving all
spears a uniform length. Whisk together the lemon juice and olive oil in a
medium-size bowl and toss in the asparagus to thoroughly coat. Season with
salt. (Note, if you substitute prosciutto for speck, go very easy on the salt.)
Work together the Boursin cheese and lemon zest to thoroughly combine.
Lay out a slice of speck. Place 3 asparagus spears across one end of the slice
and place a 1½ teaspoon-sized dollop of cheese mixture on the center of the
asparagus. Roll the speck tightly around the bundle. Repeat, rolling 3 spears into
each slice of speck.
Grill the wraps over direct heat, turning frequently, until the asparagus is marked
and the speck is crispy. Serve hot.
Serves 2 to 4
1 pound asparagus (about 30
medium-sized spears)
1 tablespoon freshly squeezed
lemon juice
1 tablespoon Extra virgin olive oil
Fine gray sea salt
5 ounces Boursin garlic herb
cheese
1 teaspoon finely grated fresh
lemon zest
10 slices speck (1 slice for every 3
asparagus spears)
Asparagus Wraps with Crispy Speck and
Herbed Cheese
This appetizer tastes phenomenal and is super easy to prepare. Asparagus is one of our
favorite vegetables to grill because the hot fire really enhances its flavor. The speck (similar to
prosciutto but cured with smoke rather than salt) crisps up beautifully on the grill, making the
perfect complement to the creamy, garlicky Boursin. A hint of lemon zest cuts through the
richness of the cheese.