Roasted Prosciutto-Wrapped Asparagus
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
- 2 pounds asparagus, (about 40 spears)
- 1 pound thinly sliced prosciutto, cut in half lengthwise
- Olive oil
- Kosher or sea salt
- Freshly ground black pepper
- Lemon wedges or zest
Preheat oven to 400 degrees. Blanch asparagus by plunging into a large pot of boiling water about 4 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).
Transfer asparagus to a bowl of ice water to stop cooking. 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'll crisp and melt in the oven).
Place on a baking sheet drizzled with olive oil. Season with salt and pepper to taste and bake until golden and sizzling, about 15 minutes.
Garnish with lemon wedges or lemon zest and serve immediately.