Roasted Prosciutto-Wrapped Asparagus

Vegetables Recipes | Meat Recipes

Preparation Time: 20 minutes

Start to Finish Time: 45 minutes

Yield: about 40 pieces

This is essentially a two-ingredient dish, and it is always a hit. If you do have any left over, serve it chilled in a salad.

• 2 pounds asparagus, about 40 spears
• 1 pound thinly sliced prosciutto, sliced in half lengthwise
• Olive oil
• Salt and freshly ground black pepper, to taste
• Garnish: lemon wedges or zest

Preheat oven to 400 degrees. Blanch asparagus by plunging into a large pot of boiling water about 3 minutes until crisp tender (if desired, add a pinch of salt and baking soda to the water to help the asparagus keep its bright-green color). Stop cooking by transferring the asparagus into a bowl of ice water. Drain and let dry.

Wrap each asparagus spear diagonally with a strip of prosciutto. Use the odd pieces and fat to wrap and secure (they will crisp and melt in the oven). Place on a baking sheet drizzled with olive oil. Season with salt and pepper and bake until golden and sizzling, about 15 minutes. Serve immediately, garnished with lemon wedges or zest.

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