And much to Awa’s chagrin, when I plopped down in a seat, I also transferred one of my bunches to Awa’s plate. She might have huffed and puffed but when I looked over again not only the prosciutto, but also the asparagus was gone. Hehehe. Score one for the healthy eaters! Asparagus lover or not; vegetable lover or not, I think we can all agree that it’s much more palatable when surrounded by something you love (and who does NOT love prosciutto? So salty and delicious). It’s the perfect spring treat for your Easter feast, picky eaters or not.
Prosciutto Wrapped Asparagus (adapted from here)
1 1/2 pounds asparagus (2 bundles)
2 tablespoons olive oil
6 thin slices of prosciutto (about 1/4 pound)
Preheat the oven to 400 degrees F. Toss the asparagus with olive oil. Spread the asparagus onto a single layer of a cookie sheet. Bake about 10-12 minutes, until asparagus is soft to the touch and lightly browned. Using a spoon (or your hands if they can handle this kind of heat) divide the asparagus into 6 bunches. Place a slice of prosciutto around each bunch. Serve immediately.
The prosciutto will warm to the temperature of the asparagus; mainly, because I just don’t think prosciutto should ever get roasted. But, it does make for a really great spring dish this way!
Until the next time my oven is on…