This recipe came from a friend, who simply wrote out how he does it, without quantities and measurements. And really, that’s all it takes; this is not a complicated dish. I did some experimenting with it (as I was prepping for an event, not exactly the ideal time), and discovered that whether or not you cook the prosciutto makes a big difference in the final flavor.
The way it’s written, with the asparagus rolled in the prosciutto and roasted, the prosciutto comes out much saltier. In this case, add the balsamic after roasting. However, if the asparagus is roasted and then rolled in the prosciutto, the result is milder and in that case, doesn’t really need the balsamic vinegar to offset the saltiness. In either case, choose nice fat asparagus for this dish. This can be served as an appetizer or first course.
- 2 lbs. thick asparagus
- Thin slices of prosciutto, as many as you have asparagus spears*
- Balsamic vinegar
- Olive oil
- Prepare the asparagus by breaking off the butt end where it begins to toughen, and trim the ends.
- Peeling is optional. Wrap each stalk below the tip in a slice of prosciutto, about 1/2 to 3/4 of the length.
- Preheat the oven to 375°F or 400°F.
- Pile the asparagus in a baking dish, and then drizzle with a little balsamic vinegar and olive oil.
- If you want the prosciutto crisper, spread out the asparagus on a roasting pan or rimmed baking sheet.
- Roast for 20-25 minutes, or until the prosciutto looks cooked and the asparagus tests tender with a knife or cake tester.
- Timing will depend on the size of the asparagus and thickness of the prosciutto.
- * Depending on the size of the prosciutto slices, you may want to cut larger pieces in half so it doesn’t overpower the asparagus.