Grilled Asparagus and Mortadella

Grilled Asparagus and Mortadella


  • ½ lb. of each: purple, white, and green asparagus
  • ¼ cup olive oil
  • 2 tsp. salt
  • ¼ lb. mortadella
  • ½ cup grated pecorino or ½ lb. fresh mozzarella diced
  • parmesan, to taste


  • Drizzle asparagus with olive oil turning them to coat.
  • Salt the asparagus and toss again.
  • Heat grill to high.
  • Grill asparagus for 6 minutes over hot grill turning asparagus every few minutes until charred on all sides.
  • While asparagus is grilling, place mortadella slices on grill and cook for 1 minute on each side.
  • Remove asparagus and mortadella from the grill.
  • Place asparagus on a platter.
  • Dice mortadella slices and place over asparagus spears.
  • Top asparagus and mortadella with parmesan and lightly drizzle with extra virgin olive oil.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.