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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