Roasted Prosciutto-Wrapped Asparagus
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This prosciutto-asparagus recipe is always a hit. If you do have any left over, serve it chilled.
2 pounds asparagus
1 pound thinly sliced prosciutto, cut in half lengthwise
kosher or sea salt, to taste
freshly ground black pepper, to taste
Preheat oven to 400°. Get out a large baking sheet.
Blanch asparagus by plunging into a large pot of boiling water for about 4 minutes, or until crisp-tender. (If you like, add a pinch of salt and baking soda to the water to help the asparagus keep its bright-green color.) Transfer asparagus to a bowl of ice water to stop cooking. Drain and set on paper towels to dry.
Wrap each asparagus spear diagonally with a strip of prosciutto. Place on baking sheet and drizzle with olive oil. Season with salt and pepper and toss gently to coat. Bake for 15 minutes, or until golden and sizzling. Serve immediately.
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