Grilled Hearts of Palm, Radicchio, and Asparagus

This makes a great accompaniment to grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.

• 
  
  5 hearts of palm, rinsed and patted dry
  
  


• 
  
  1/2 head radicchio, halved lengthwise (about 4 oz.)
  
  


• 
  
  1/2 bunch asparagus, ends trimmed (about 8 oz.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. finely grated lemon zest  
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 very thin slices prosciutto di Parma, torn into strips (about 1-3/4 oz.)
  
  


• 
  
  1 oz. shaved Parmigiano-Reggiano (scant 1/2 cup)
  
  

Heat a gas grill on high or prepare a hot charcoal grill fire.

In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 Tbs. of the olive oil, 1/4 tsp. salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set aside until cool enough to handle.

Meanwhile, in a small bowl, whisk the remaining 2 Tbs. olive oil with the lemon juice, zest, sugar, 1/4 tsp. salt, and a pinch of pepper.

Core the radicchio. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by 1/2 inch wide. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 Tbs. of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.