With nice asparagus available year around now, you can make this simple dish as an appetizer or vegetable side. It's easy to prepare and even helpers can join in the process.
It's not really so much of a recipe as it is a technique, but you will need the below ingredients. I didn't give amounts as you can make this in any quantity you like. This version is what I use for appetizers served cool or at room temperature. My other 'dinner' version is very similar, but I wrap the prosciutto onto the asparagus BEFORE baking, which crisps up a little and makes a nice vegetable side dish served warm.
Ingredients
Asparagus spears, thicker preferred the size of your finger
Olive oil, drizzle
Ground black pepper
Prosciutto
Parmesan cheese, grated (for garnish)
Instructions
Preheat oven to 375F degrees with the rack in the center position. Cut off the tough bottom ends of the asparagus. Pick up a piece of asparagus and, using your finger to support underneath, peel off the bottom 1/3 of the dark green skin to remove the fibrous portion all the way around. See photo. I find it easiest to do this with a potato peeler under running water.
Place the asparagus on a foil lined baking sheet and drizzle with olive oil and a few grinds of fresh black pepper. (no salt) Place in the hot oven and bake for 7-8 minutes, until just barely fork tender. They should still be slightly crisp and bright green. Remove from the oven and immediately place the roasted asparagus on a room temperature plate or cutting board to stop it from cooking further on the hot tray. Let cool to room temperature.
Carefully separate each piece of prosciutto and cut into thirds lengthwise so you get 3 strips out of every piece.
Take a single strip and wrap it 'candy cane style' up the asparagus allowing some of the shaft to stick out the bottom and the tender green head to stick out the top. Keep the prosciutto snug to the asparagus as you work. Repeat until all are wrapped. Then sprinkle with freshly grated parmesan cheese and serve. Can be placed in the refrigerator and held for 4 hours before serving if needed.
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