|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This is the ultimate way to serve fresh Spring asparagus as
an appetizer. Once you make this Roasted Asparagus Wrapped in Prosciutto, you
will make it every year during asparagus season.
Check out
How to
Select, Store, and Cook Asparagus. Check out more
great
Asparagus Recipes
and
Appetizer Recipes.
Roasted Asparagus Wrapped in Prosciutto Recipe
Recipe Type:
Vegetable Appetizers,
Asparagus,
Pork,
Balsamic Vinegar
Cuisine: Italian
Yield:
serves many
Prep time: 10 min
Cook time: 10 min
Ingredients:
1 pound (about 19 spears) fresh
asparagus
spears*
1 tablespoon extra-virgin
olive oil
Coarse
salt or sea salt
Coarsely-ground black
pepper
6 to 8 paper-thin prosciutto ham slices
Good-quality
balsamic vinegar
* Try to choose asparagus
spears that are not too thick or thin (about 3/8-inch at the thick end is
perfect).
Preparation:
Preheat oven
to 450ºF. Position rack in center of oven. Line a heavy rimmed baking sheet with
either a silicon-lined baking mat, aluminum foil, or parchment paper.
Wash the asparagus and snap or cut off the tough ends of the asparagus. Place the asparagus
on the prepared baking sheet.
Drizzle the asparagus with olive oil (just enough olive oil
to gently coat them), sprinkle with salt and pepper, and toss to coat. Spread the coated asparagus
spears in a single layer.
Place in the oven and roast
until the asparagus spears are slightly caramelized, about 10 to 15 minutes or just
until slightly tender (the time will depend on the thickness of the asparagus
spears). NOTE: Keep an eye on them in the oven, as you don't want them to
overcook. When done, remove from oven, and allow to cool.
While the asparagus is
cooling, cut your prosciutto sheets to accommodate the asparagus
(they need only
be large enough to wrap around the asparagus). Once the asparagus spears are
cool enough to handle, gently wrap a prosciutto slice around each one (exposing
tips) and transfer to a serving platter.
Garnish with a drizzle of
balsamic vinegar over the top. Serve at room temperature.
Serves many.
| 
