Oh, asparagus—you’re often overlooked, but when wrapped in prosciutto, you become a star. This recipe, it’s like a love letter to those crisp green stalks, turning them into a decadent treat. Imagine biting into the salty, savory hug of prosciutto, only to find the tender crunch of asparagus inside. I swear, it’s like discovering a hidden gem in your own kitchen.
Steps
- Start by preheating your oven to 425°F. Trim the ends of the asparagus by cutting just above the point where the color changes from green to grayish-purple. This ensures you remove the tough and stringy parts.
- Wash the asparagus thoroughly, then dry them using a kitchen towel or paper towel to ensure they are not wet. Place the asparagus on a sheet pan without lining it.
- Drizzle the asparagus with olive oil and sprinkle with kosher salt and black pepper. Use your hands to thoroughly coat each spear with the seasoning.
- Lay the slices of prosciutto on a cutting board and slice each piece in half lengthwise. Grate parmigiano reggiano cheese over the prosciutto slices.
- Position each asparagus spear diagonally over a prosciutto slice, then roll tightly so the asparagus is wrapped securely. Arrange the wrapped asparagus in a single layer on the sheet pan.
- Roast the asparagus in the oven for approximately 10 minutes. Check for doneness by picking up a spear; it should be tender yet firm and bend slightly. Transfer to a serving platter and enjoy immediately.
Ingredients
- 1 pound thick asparagus spears
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound thinly sliced prosciutto
- 1 ounce parmigiano reggiano cheese
Nutritional Values
Calories: 772kcal | Carbohydrates: 20g | Protein: 80g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 188mg | Sodium: 6304mg | Fiber: 12g | Sugar: 8g
FAQ
- How can I prepare prosciutto wrapped asparagus in advance?
- You can prepare this appetizer ahead of time by wrapping the asparagus spears in prosciutto the day before. Simply store them in the refrigerator and bake when you’re ready to serve.
- What should I do if my asparagus is very thin?
- If you have pencil-thin asparagus, consider bundling 2-3 spears together before wrapping them in prosciutto. This helps balance the meat-to-vegetable ratio.
- What variations can I try with this recipe?
- You can add a squeeze of lemon juice or sprinkle lemon zest on top for a citrusy flavor. Drizzling balsamic glaze over the top just before serving adds a sweet and tangy touch. Serving with garlic aioli is another delicious option.
- How do I store leftover prosciutto wrapped asparagus?
- Leftovers should be stored in an airtight container in the refrigerator, where they will keep for up to five days.
- What is the best type of prosciutto to use for this recipe?
- Opt for high-quality prosciutto, such as prosciutto di Parma, as it greatly enhances the overall flavor of the dish. Ensure the slices are thin for easy wrapping and optimal taste.
Tips
- For best results, use thicker asparagus spears, but if you can only find thinner ones, consider bundling 2-3 spears together to balance the meat-to-vegetable ratio.
- Ensure you request thinly sliced prosciutto at the store, as it rolls easier and allows the asparagus flavor to shine through.
- Make sure to dry the asparagus thoroughly after washing to ensure proper browning during roasting.
- If prepping in advance, you can wrap the asparagus in prosciutto up to a day before and bake just before serving for optimal freshness.
Equipment
- Sheet Pan – If you don’t have a suitable baking tray or sheet pan, you might need to purchase one to roast the asparagus.
- Grater or Zester – For grating the parmigiano reggiano cheese, a good quality grater or zester might be necessary.
- Chef’s Knife or Trimming Knife – A sharp knife will be useful for trimming the asparagus and slicing prosciutto.
