Prosciutto Wrapped Asparagus
Easy but delicious, this exceptionally simple recipe for prosciutto wrapped asparagus will always be a crowd-pleaser.
Ingredients
- 1 bunch Asparagus, bottom 1/3 removed
- 8-12 slices Prosciutto, sliced vertically to be ≈ 1 ½” wide and 6” long
- Salt & Pepper, to taste
- A Squeeze of Lemon Juice (Optional)
- Parmigiano Reggiano, finely grated (Optional)
Instructions
- Preheat the oven to 400°F.
- (Optional) To make the asparagus bright green, create an ice bath using a container, skillet, bowl, or anything large enough to fit the asparagus, by filling with ice and water. Fill a large skillet halfway with salted water, bring to a boil. Add asparagus and boil for exactly 1 minute, then remove asparagus and immediately transfer them to the ice bath to stop the cooking process. Remove the asparagus from the ice bath, and dry with a clean towel.
- Wrap the asparagus by taking one asparagus with one of the 1 ½” slices of prosciutto. Create a sort of triangle shape with them, with the prosciutto beginning just after the head of the asparagus. There should be about a 45° angle in between the asparagus and the prosciutto. Begin rolling, ensuring that you keeping the prosciutto tight around the asparagus. Repeat with all of the stocks, then season the assembled stocks lightly with salt and pepper.
- Place assembled asparagus onto a baking sheet, and bake for 12-16 minutes, depending on asparagus size. When cooked, the asparagus should be tender, but not stringy or mushy, and the heads should look slightly crispy. Top with freshly squeezed lemon juice and parmigiano or enjoy as is.