Prosciutto-Wrapped Asparagus

What a nice day it has been! In Portland today it was somewhere in the mid-high 60s, and it was glorious.

On my way home I stopped by the new World Foods, which is from the folks who own one of my very favorite places, Barbur World Foods, so it had been on my list to check out. Shocker: I completely loved it. The prices were great, the products were fun and widely arrayed, and the dessert counter/wine bar in the back certainly doesn’t hurt. I was in such a good mood shopping there that I bought flowers on the way out. It was a good day. And not just because I bought groceries, I swear.

When I got home, I poured myself a glass of wine and got started cooking these easy, super tasty asparagus.
Prosciutto-Wrapped Asparagus  | PDXfoodlove

Which leads me to a very important question.

What the heck is the plural form here? Asparaguses? Asparagi? I like asparagi. I’m going with it.

Maybe these are supposed to be eaten with a fork, but asparagi are a little awkward when not precut yet served accompanied by a fork. I picked these up by the end and just ate them out of my fingers. They were so good.

Here’s what you need:

1 lb. asparagus
1/3 ish pound prosciutto
Olive oil
Salt and pepper

Note: depending on the kind of prosciutto you buy, a slice may be big enough to cut in half and use for two asparagi.

Preheat the oven to 400 degrees.

Wash the asparagus stems and gently bend while holding an end on each hand. The stems will break at the point where they become too fibrous to be fun to eat. Compost the ends.

Next, wrap each stem in prosciutto, staggering the slice so it covers as much of the stem as possible. This may take 1/2 or 1 slice, depending on your prosciutto.

Place the wrapped stems on a baking sheet covered in a silpat or aluminum foil. Brush lightly with olive oil, and then salt and pepper.

Roast for 15 minutes. Before pulling from the oven, make sure you can stick a fork into the thick end of the asparagus.

1 Comment »

  1. Asparagi :) This looks awesome.

    Comment by Chris — March 24, 2014 @ 11:46 pm

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