Prosciutto Wrapped Asparagus

I picked up my order Bailey’s Local Foods on Friday afternoon and got some lovely asparagus. I stored it in a big glass with water so it would stay nice and fresh while I figured out what the hell I was going to do with it.  A quick trip down to Vincenzo’s (local gourmet store) for some Prosciutto di Parma solved that little dilemma. I opted for the good stuff this time since I didn’t need very much, but the domestic prosciutto available at most grocery stores would work just fine in this recipe.  I also discovered that Tim loves prosciutto – he sat in his highchair and I gave him a little bit to try and he devoured it. Looks like I have another bacon lover on my hands!

This is hardly a recipe actually, since there are only two ingredients – asparagus and prosciutto, which makes this the easiest little side dish or appetizer to make. I served this with a lovely steak and I served it right away so I didn’t blanch the asparagus beforehand like I would if I was serving it as an appetizer. By blanching the asparagus it would give me flexibility with timing and letting it sit out once it was roasted in the oven but still know that it would be a lovely green under the pinkish prosciutto. You can serve this fresh and hot out of the oven but it also works very well at room temperature if you are putting out an hors d’oeuvres spread for a party. I only made enough for two hungry people so you would need to increase the amount of prosciutto according to how many asparagus spears you plan to serve.

Ingredients

10 asparagus spears, washed and ends trimmed

5-8 very thin slices of good prosciutto

How-to

Pre-heat the oven to 400 degrees F (if you like really crispy prosciutto, increase the heat to 425 degrees F, but watch it closely). Try and pull the

Ready to be served

prosciutto apart lengthwise if you want a thin layer around the asparagus. Wrap the prosciutto around the asparagus on an angle up the length of the asparagus so that you get maximum coverage of the asparagus. Place the wrapped asparagus on a sheet pan lined with non-stick parchment paper. Cook in the pre-heated oven for 10-12 minutes, turning the asparagus 2 or 3 times. Serve on a pretty little platter, either as a side dish or an appetizer.

 

Yields 2-4

Prosciutto Wrapped Asparagus

10 minsPrep Time

10 minsCook Time

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Ingredients

  • 10 asparagus spears, washed and ends trimmed
  • 5-8 very thin slices of good prosciutto

Instructions

  1. Pre-heat the oven to 400 degrees F (if you like really crispy prosciutto, increase the heat to 425 degrees F, but watch it closely).
  2. Try and pull the prosciutto apart lengthwise if you want a thin layer around the asparagus.
  3. Wrap the prosciutto around the asparagus on an angle up the length of the asparagus so that you get maximum coverage of the asparagus.
  4. Place the wrapped asparagus on a sheet pan lined with non-stick parchment paper. Cook in the pre-heated oven for 10-12 minutes, turning the asparagus 2 or 3 times. Serve on a pretty little platter, either as a side dish or an appetizer.

Notes

To blanch the asparagus: plunge the asparagus in boiling water for 1 minute. Remove the asparagus and immediately plunge it into a big bowl (or clean sink) full of ice water. Drain and let it sit either in the fridge or on the counter until you are ready to wrap it in the prosciutto and cook in the oven to crisp the prosciutto.

http://strawberriesforsupper.com/prosciuotto-wrapped-asparagus/

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