Thursday, December 11, 2008

Prosciutto Wrapped Asparagus

This side dish takes a little bit more effort than regular roasted asparagus, but it's nice for a special dinner. The prosciutto crisps up nicely in the oven and your guests will be wowed by the presentation!

The amount (weight-wise) of prosciutto you will need will vary based on the thickness of the slices. Basically you need 1 slice of prosciutto for every 3 stalks of asparagus since you will be cutting the meat into thirds. Sorry about the lack of quality pictures but this was prepared with a lot of other dishes so I was in a rush!
Prosciutto Wrapped Asparagus
from Colleen's Kitchen
Makes 4 servings
1 bunch (about a pound) asparagus, woody ends chopped
olive oil
coarse ground black pepper
Preheat oven to 425 degrees F.
Cut each prosciutto slice into thirds vertically so you end up with 3 long strips of prosciutto per slice. Wrap in a spiral motion around each stalk of asparagus.
Place on a baking sheet. Drizzle with olive oil and season with pepper.
Bake for 10-12 mintues or until prosciutto is crisp but asparagus is not dried out.


What's Cookin Chicago said...

This is one of my fave ways to prepare asparagus! You could even submit this to the Tasty Tools event this month as it's highlight baking sheets. You've got a great picture with your baking sheet and I'd love to feature it on my blog. Details are on my blog's left side bar. :)

Anonymous said...

Ooooh! I LOVE IT!!

Anonymous said...

Mmmmmm! I have only made this cold as an appetizer w/ steamed, chilled asparagus and uncooked prosciutto. Roasting it looks amazing. Thanks for the new idea!

Farming Fabulously said...

This will make a perfact side dish. Just what I was looking for.

Kira said...

Two things I absolutely love: prosciutto and asparagus!

Anonymous said...

This is the only way my husband will eat asparagus! I love how the salty prosciutto flavors the asparagus.

Jade said...

I love asparagus like this too - try putting some phyllo dough around it too!

Staub cookware said...

This is one of the best combinations. Asparagus have this sweet undertaste and prosciutto has the right amount of salt in it. Beautiful and delicious. Love it! The two combine very well with scrambled eggs as well and in risottos.