Prosciutto-Wrapped Asparagus with Citrus Vinaigrette

• 18 stalks asparagus (about 1 pound), tough ends removed
• 9 thin slices prosciutto (about 4 ounces), halved lengthwise
• 1 teaspoon grated orange zest
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon grated Meyer lemon zest
• 1 tablespoon freshly squeezed Meyer lemon juke
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

1. Soak the plank for at least 1 hour and up to 24 hours.
2. Wrap each asparagus stalk with 1/2 slice of prosciutto, leaving the tips of the asparagus exposed.
3. In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper.
4. Set aside.
5. Prepare the plank for grilling according to the instructions (see Notes).
6. Place the asparagus spears on the toasted side of the plank in a single layer.
7. (If the asparagus does not fit in a single layer, then grill them in batches.)
8. Close the lid and grill for 15 minutes, or until the prosciutto is crisp.
9. Transfer the asparagus to a platter.
10. Drizzle with the citrus vinaigrette and garnish with the parsley.
11. Serve warm or at room temperature.

stalks, orange zest, freshly squeezed orange juice, lemon zest, freshly squeezed meyer, extra virgin olive oil, kosher salt, freshly ground black pepper, parsley

Taken from www.cookstr.com/recipes/prosciutto-wrapped-asparagus-with-citrus-vinaigrette (may not work)