Prosciutto-Wrapped Roasted Asparagus
Easy as 1-2-3
10 thin slices of prosciutto, cut in half lengthwise
1 tablespoon olive oil
1 pound trimmed asparagus (about 20 stalks)
Salt and freshly ground black pepper
Preheat your oven to 400 degrees Fahrenheit.
Snap the tough, dry stem ends off of each asparagus, and put the remaining spears (also known as sprue) on a heavy baking sheet. Drizzle them with the olive oil and lightly sprinkle with pepper and salt, and toss. Place the spears side by side in a single level and roast until tender, approximately 15 minutes.
Allow the asparagus to cool, then wrap each spear with a half piece of thinly sliced prosciutto, leaving tips exposed. Arrange the wrapped spears on a wood board or platter and serve at room temperature.
If you’re using thin asparagus, bunch two or three spears together before wrapping them in a single prosciutto slice to maintain a proper vegetable-to-meat ratio.
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