I love asparagus. It’s a vegetable I like to use in a variety of ways. Sometimes it is simply steamed until al dente and served as a salad topping. Other times it is grilled and served as a side dish with our dinner. On a fairly regular basis I incorporate it into our Tapas Monday menu.
My favorite way to do this is to roast and wrap it with proscuitto. It then becomes a hand-held appetizer, which is mainly healthy with a teeny pinch of naughty. After making this appetizer a few times, I realized that my husband and I differed in the cooking of this dish. The problem lies in the proscuitto. For this dish, I prefer the proscuitto to be crispy; my husband prefers it to be tender.
Fortunately, this difference of opinions is easily remedied. A three minute difference in cooking time is the only change necessary. With that done, we have culinary happiness for both of us. Regardless to how you prefer your proscuitto, this recipe will work for you.
If you’re enjoying your proscuitto-wrapped asparagus as part of a tapas menu or evening soiree, you might like a cocktail to pair with it. Courtesy of Tommy Shankland, Bar Manager for Masters Kitchen and Cocktail, we have the recipe for the Citrus Sunrise, which you can find on Parched No More. The Citrus Sunrise will provide a nice sweet and sour balance to the salty, earthy flavors of this dish.
You have one appetizer and a cocktail recipe, let some munching begin!
- 12 asparagus spears
- 1 Tb. olive oil
- 6 slices paper-thin prosciutto
- Preheat oven to 450.
- Rinse and pat dry asparagus. Either cut or break off the stem end.*
- Place on baking sheet and drizzle with olive oil.
- Toss asparagus spears to coat fully with oil.
- Bake for 8 minutes or until tender.
- While asparagus roasts, cut each prosciutto slices length-wise, so you now have 12 long strips.
- Remove asparagus from oven.
- For tender prosciutto, wrap asparagus spear with one prosciutto strip and place on serving platter.
- For crispy prosciutto, wrap asparagus spear with one prosciutto strip and return to baking sheet.
- When desired amount is wrapped and on baking tray, return to oven for 2-3 minutes.
- Remove from oven, transfer to serving platter and enjoy!
- *Asparagus tends to break where it changes from woody to edible. Holding both ends, gently bend and it will break.