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Roasted proscuitto-wrapped asparagus

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SKILL LEVEL :
Easy and quick

Doorknob simple asparagus appetizer

This is so easy, I hate to even call it a recipe. There is nothing original about it, but it is a great appetizer to pull out of your hat on short notice or when you want to wow without a time investment.

Snap the ends

Don't trim the ends of your asparagus. Instead, hold the root end of the asparagus between your fingers and snap off the end. The woody part will snap off leaving you with the tender part.

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For roasting, go for larger asparagus

Look for medium to large diameter asparagus for this recipe. Thin asparagus won't hold up well in the roasting process. You want your roasted asparagus to be crisp and erect, and not soggy or droopy.

How much proscuitto

Good proscuitto is costly, but because it is so flavorful you don't need much to make a flavor impact.  You can use a generous 1/2 slice of proscuitto per aparagus, or if you are on a budget or want more asparagus flavor than proscuitto, you can pare it down to 1/4 slice of proscuitto per asparagus.  At a minimum use a 1" x 3" strip of proscuitto per slice.

Prepare in advance

The asparagus can be prepared before your guests arrive.  Roast and wrap the asparagus and then pop back into the oven for final two minutes just before you serve.  Asparagus can also be served at room temperature.

Even the French eat asparagus with their fingers

You can serve roasted asparagus as part of your sit-down meal or pass as appetizers and eat with your fingers. Yes, even Emily Post will tell you it is proper to eat asparagus with your fingers. In fact, the French who will peel and cut an orange with a fork and knife, eat asparagus with their fingers.

Roasted proscuitto-wrapped asparagus

Prep

Cook

Total

Yield 4 -6 servings

This is so easy, I hate to even call it a recipe. There is nothing original about it, but it is a great appetizer to pull out of your hat on short notice or when you want to wow without a time investment.

Ingredients

  • 1 bundle asparagus, ends snapped off
  • Olive oil
  • Salt
  • Pepper
  • 1/8 - 1/4 pound proscuitto
  • A squeeze of lemon

Instructions

  1. ) Heat the oven to 425 degrees. Snap off the ends of the asparagus. Place on a baking sheet and toss with olive oil. Generously season with salt and pepper. Place in oven for 5 - 7 minutes, depending on thickness of asparagus. Cook al dente. When done, asparagus will brighten in color and be tender, but still crisp. Remove from the oven and let cool.
  2. ) Slice the proscuitto in half to quarter slices. Wrap each asparagus in a piece of proscuitto. Pop back in the oven for two minutes. Arrange on a serving platter and squeeze a wedge of lemon over to brighten.

 

THIS SERVES WELL WITH

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2 COMMENTS

Comments

  1. So easy! Plus, I am a sucker for any recipe that calls for proscuitto. Nom nom.

    1. Kim says:

      Next time try wrapping your proscuitto around roasted beans. Recipe is virtually the same, just substitute green beans for asparagus.

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