Elevate Your BBQ with Italian Flair
Tracy Krause
There’s nothing quite like the smell of a sizzling BBQ, but adding Prosciutto Borgo Platinum Award-winning Prosciutto, an authentic Italian-style cured meat crafted in Australia, takes it to another level. Its premium, salt-aged flavour adds depth and sophistication, transforming a simple asparagus skewer into a crowd-pleasing Italian treat.
BBQ Prosciutto Wrapped Asparagus
Ingredients:
Prosciutto Borgo (Platinum Award Winner): 1 pack (approx. 100g), thinly sliced
Asparagus: 1–2 bunches (16–20 spears), woody ends snapped off
Extra Virgin Olive Oil: For light brushing
Seasoning: Cracked black pepper (skip salt, as Borgo Prosciutto is naturally seasoned)
Garnish: Fresh lemon zest or a drizzle of balsamic glaze
BBQ Instructions:
Prepare the Prosciutto: Lay the slices on a flat surface. If slices are wide, cut them in half lengthwise to create long ribbons.
Wrap the Asparagus: Starting just below the tip, wrap a ribbon of Platinum Award-winning Prosciutto Borgo diagonally down each spear, overlapping slightly so it sticks.
Oil & Season: Lightly brush with extra virgin olive oil and sprinkle with cracked black pepper.
Grill: Preheat your BBQ to medium-high (180°C to 230°C). Place wrapped spears directly on the grill.
Cook: Grill 3–5 minutes, turning frequently, until prosciutto is crispy and golden and asparagus is tender-crisp.
Serve: Remove from heat and finish with lemon zest or a drizzle of balsamic glaze.
Pro Tips:
The “Raft” Method: Thread 4 wrapped spears with two skewers (top and bottom) for easy flipping.
Free-Range Prosciutto: Opt for Borgo’s Free-Range Prosciutto for a cleaner, more robust flavour perfect for open-flame grilling.
Serving Suggestion: Pair with other Borgo Salumi favourites like grilled Cacciatori or Pancetta for a truly Italian platter.
Bring the taste of award-winning Italian tradition to your backyard BBQ with Borgo – where quality, flavour, and craftsmanship come together.
