I am fully aware that Spring is long finished, and that every year I commit the exact same sin: buying asparagus from a far away place, just because I can’t resist their charm at the grocery store. Locavores, forgive us. We love asparagus too much to wait for several months…

This is a very simple way to prepare them, but looks elegant enough to make a weeknight dinner special.

(from the Bewitching Kitchen)

prosciutto slices
olive oil
salt and pepper to taste
Parmiggiano Reggiano cheese, shaved

Make a bundle with a single-serving amount of asparagus.  Cut 2 slices of prosciutto in half or thirds lengthwise, forming small ribbons.  Wrap them around each bundle and place on a baking sheet lined with aluminum foil.   Drizzle a little olive oil over it, rubbing it around the surface with your fingers or with a silicone brush. Season lightly with salt and pepper (prosciutto is salty, go easy on the salt).

Bake in a 400F oven until the asparagus are starting to brown on the edges – 20 to 25 minutes.  Add shaved parmiggiano and bake for a couple of minutes.  Sprinkle extra black pepper right before serving.


to print the recipe, click here

Comments:  Roasted asparagus are always showing up as a side dish in our home, the addition of prosciutto is a nice variation.  We enjoyed it with a delicious grilled salmon and white rice.   I did not give credit to a particular source for this recipe, because I’ve been making it for years, I probably saw it in some publication long time ago.  However, it’s so simple that it hardly qualifies as a real recipe…   I’ve made it with regular ham  and it works well too, but I prefer the extra-bite the prosciutto provides.

ONE YEAR AGO: Basic Sourdough Bread

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