Prosciutto Wrapped Asparagus
Author: Nicole
Ingredients
  • 1 to 2 teaspoons extra virgin olive oil
  • 1 pound asparagus, preferably medium-sized stalks (about 20 to 25 spears)
  • ½ pound prosciutto di Parma, thinly sliced
  • 2 to 3 tablespoons grated Parmigiano-Reggiano or Pecorino Romano cheese
Instructions
  1. Preheat the oven to 425˚F.
  2. Cut off the bottom 2 inches or so of each asparagus spear. Alternatively, you can break off the bottom piece of each spear– it will snap at the right spot.
  3. Arrange asparagus spears in a single layer on a baking sheet. Drizzle lightly with olive oil and toss to coat.
  4. Roast asparagus 7 to 10 minutes (depending on spear size), until just tender. You don’t want the spears to be too limp.
  5. Remove from the oven and place spears in a single layer on paper towels or a kitchen towel to soak up any extra oil. Allow to cool to room temperature.
  6. For each asparagus spear, you want a half piece (lengthwise) of prosciutto. That’s how it was sliced at the deli counter at my grocery store. If you have full pieces, cut each in half lengthwise.
  7. Place a piece of prosciutto on the counter or cutting board. Lightly sprinkle the prosciutto with cheese.
  8. Working at a 45 degree angle and beginning about an inch below the top of the asparagus spear, place the asparagus spear on the rolled out prosciutto and begin to roll it so it covers the spear almost to the bottom. (See Notes.)
  9. Repeat until all the asparagus spears are wrapped.
  10. The wrapped asparagus can be made up to 4 hours in advance and refrigerated. Remove from the refrigerator 30 minutes prior to serving.
Notes
* Instead of roasting the asparagus, you can also blanch it – steamed and chilled in a cold water bath.
* If your asparagus spears are thin, you can bunch two or three spears together before rolling them in prosciutto.
Recipe by Riegl Palate at https://www.rieglpalate.com/prosciutto-wrapped-asparagus/