Prosciutto Wrapped Roasted Asparagus
Here's an easy recipe that really makes the most of the fabulous flavors of fresh asparagus and prosciutto. This natural flavor combo just needs a touch of olive oil, balsamic vinegar and freshly cracked black pepper to make a delicious appetizer that takes very little time and effort to prepare.
- 3/4 lb asparagus spears (about 30 spears)
- 1/4 lb prosciutto ham, sliced thin
- 1-1/2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper
Preheat the oven to 425°F, line a baking sheet with aluminum foil and spray it with nonstick spray.
Trim the tough ends from the asparagus, wash and pat dry.
Slice the prosciutto lengthwise into thirds. Working at an angle, wrap the middle section of each asparagus spear with a strip of prosciutto (like the stripes on a barbershop pole) and arrange them in a single layer on the foil-lined baking sheet.
In a small bowl, whisk the olive oil and balsamic vinegar together. Brush about half of the mixture onto the asparagus and grind some black pepper over the top. Roast for 5 minutes, or until the asparagus starts to wilt and develop a little brown color. Remove from the oven, brush again with the remaining oil and vinegar mixture, then return to the oven for another 3 to 5 minutes, or until the thickest part of the asparagus is tender. Grind a little more pepper over the top if desired.
Transfer to a plate and serve immediately.
Makes 6 appetizer servings
For best results, try to choose asparagus spears that are not too thick or thin - about 3/8-inch at the thick end is perfect. Also, keep an eye on them in the oven - you don't want them overcooked.