Prosciutto wrapped asparagus is a beautiful classic dish that a fair amount of you may be familiar with, but for those of you who haven’t had it, you need to try it, and put my little twists in there! Vegetables sometimes need a little bit of help, and this is a good way to get the pickiest eaters on board with asparagus. I lay out long strips of prosciutto and grate some parmigiano reggiano over it, then roll the asparagus spears with the parmigiano prosciutto and bake until the prosciutto is crispy and the asparagus is al dente. It’s also elegant enough to serve at a nice little party. Here’s how:
1 lb thick asparagus spears
1/2 lb prosciutto, very thinly sliced
1 tbsp olive oil
salt and pepper
1 oz parmigiano reggiano cheese
Preheat oven to 450 degrees F. If possible, lay a wire rack on top of a sheet pan (this will yield crispier prosciutto). If you don’t have the wire rack, the sheet pan will do.
Trim the ends off the asparagus. I like to cut it right where the green ends and the white begins (where I’m pointing at with my knife).
Toss the asparagus spears with the olive oil, and a good pinch of salt and pepper.
Take each slice of prosciutto and lay it out onto a cutting board. Slice it in half down the length of the slice, then grate a thin layer of parmigiano reggiano on top.
Roll each asparagus spear with the parmigiano prosciutto, then lay it seam side down onto the wire rack (or baking sheet).
Bake for about 10 minutes, but check after 6-7 because thicknesses will vary. The asparagus should wiggle fairly easily, but not be limp or flimpsy at all, and when you bite into it, will be tender but have a slight crunch. Serve on a platter, and shower with a little more grated parmigiano. Enjoy!