This has to be one of my favorite recipes. It was easy to assemble with a total prep and cook time of about 15 Min's.
6- thin slices of prosciutto (cut lengthwise in half)
1- 4oz. fillet Mignon (pounded thin)
1-bag of asparagus spears trimmed (about 30)
marinade for tenderloin:
3/4 cup of olive oil
2 tbsp Marsala wine
salt and pepper
2 tbsp red wine vinegar
1 tsp fresh garlic( I used fresh garlic paste)
fresh basil (optional)
Before you marinate, slice and pound the meat into thin pieces. Marinate meat for at least an hour or more.
I bought fresh trimmed steam-able bagged asparagus and microwaved it for 1 minute. Cut open bag immediately to let the asparagus cool. To assemble: bunch 2 to 3 spears and first wrap with prosciutto tightly followed by your thinly sliced tenderloin. Secure the contents with a toothpick.
Grill over medium heat for 3 minutes on each side.