Grilled Hearts of Palm, Radicchio, and Asparagus

• 5 hearts of palm, rinsed and patted dry
• 12 head radicchio, halved lengthwise (about 4 oz.)
• 12 bunch asparagus, ends trimmed (about 8 oz.)
• 2 tablespoons extra-virgin olive oil
• 14 teaspoon kosher salt
• fresh ground black pepper
• 3 very thin slices prosciutto di Parma, torn into strips (about 1 3/4 oz.)
• 1 ounce shaved parmigiano-reggiano cheese (scant 1/2 cup)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 12 teaspoon finely grated lemon zest
• 1 pinch granulated sugar
• 14 teaspoon kosher salt
• 1 pinch ground pepper

1. Heat a gas grill on high or prepare a hot charcoal grill fire.
2. In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 tablespoons of the olive oil, salt, and several grinds pepper.
3. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total.
4. Set aside until cool enough to handle.
5. Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the lemon juice, zest, sugar, salt, and pepper.
6. Core the radicchio.
7. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by 1/2 inch wide.
8. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 tablespoons of the vinaigrette.
9. Serve drizzled with the remaining vinaigrette, if desired.

hearts of palm, head radicchio, extravirgin olive oil, kosher salt, fresh ground black pepper, parma, cheese, extravirgin olive oil, lemon juice, lemon zest, sugar, kosher salt, ground pepper

Taken from www.food.com/recipe/grilled-hearts-of-palm-radicchio-and-asparagus-422684 (may not work)