Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8

Much of E. Michael Reidt's cooking is inspired by Brazil, his adopted country since high school. "First I fell in love with the women, then I fell in love with the culture," he says. Brazil's eclectic cuisine reflects the country's ethnic diversity. This sweet-salty appetizer matches pineapple, a local staple, with two famous European cured meats, prosciutto and chorizo sausage.    Fast Hors d'Oeuvres  

How to Make It

Step 1    

Light a grill. In a small skillet, heat the 2 tablespoons of olive oil. Add the chorizo and cook over low heat, stirring occasionally, until crisp, about 8 minutes. With a slotted spoon, transfer the chorizo to a plate. Pour the leftover oil into a small bowl, whisk in the vinegar and season with salt.

Step 2    

Drizzle the asparagus with olive oil and sprinkle with salt. Grill over moderately high heat, turning often, until lightly charred and just cooked through, about 5 minutes. Transfer the asparagus to a plate. Grill the pineapple slices on one side, about 30 seconds. Cut the pineapple slices into half-moons and remove the core; transfer to the plate with the asparagus.

Step 3    

On a work surface, place 4 asparagus spears in the center of each prosciutto slice and roll into a bundle. Arrange 2 pieces of pineapple on each plate and top with the asparagus bundles. Spoon some of the dressing over the top, sprinkle with the chorizo and serve.

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