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.
ASPARAGUS BUNDLES WITH PROSCIUTTO AND PARMIGGIANO
(from the Bewitching Kitchen)
asparagus
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.
ENJOY!
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
Bewitching Kitchen 
Yum! What a healthy looking, full of Spring and cheer dinner, Sally! 🙂
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Healthy indeed – we like to have salmon once a week, and here in LA we have access to great quality salmon, so we are in permanent state of bliss…. 😉
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Very stylish, loved this presentation, Sally!
I also cannot resist certain types of food, I feel bad when they come from far away, but… enjoy them anyway. Guilty pleasures, eright?
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Guilty pleasures…. yeah! Living on the edge, culinary speaking… ;-0
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Oh my word that looks delish!
I have a completely unrelated question for you- but I didn’t see an email address. It’s a pergunta Brasileira! I love how you inserted the pronunciation in your Pao de Queijo recipe. Could you point me in the direction of how I might do that??
-Sara
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Hi, Sara
well, it wasn’t very easy to do that, at least not for me, I am a little HTML-challenged.. First of all, I had to download a program to tape my voice, I used one called Audacity, available for free. Once I taped the sound, I had to upload it to a host in the net, get the link and use that to download it to WordPress and insert it in the blog. A bit convoluted, but it worked. Your blog is hosted by Blogger, not sure how it would work, but probably in a similar way.
Let me know if you have more questions about it….
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I always cave and have to bring home a tomato or two in the middle of winter, so I understand! And, asparagus is so good with salmon.
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I try to be creative, but to me, salmon and asparagus is very hard to beat, they are PERFECT together…
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Thanks for the advice- you’re right, it does sound complicated! Maybe when I do my blog post I’ll just send everyone over here to hear it! lol
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