I know I posted an asparagus recipe a couple of weeks ago, but we had these this weekend and they are just to good not to share.
And asparagus is good for you, right? This is super easy and is a huge hit with my friends and family. You can serve it as an appetizer, side, or a snack. They are also best at room temperature, so it’s perfect to make them before your guests arrive — assuming you are going to share.
I like to have garlic flavor with just about any roasted vegetable and here I used garlic paste mixed with a little olive oil and lemon juice. I’ve heard that raw garlic can burn at high temperatures, but I wouldn’t know anything about that.
I’m just sayin…..
This time I used smoked prosciutto. I really liked the flavor, but it was kind of stiff and more difficult to work with than regular prosciutto. I sprayed a little water on it and it softened up enough for me to be able to wrap it around the asparagus without breaking. As you can see, some of them I didn’t spray quite as much and the little buggers came undone — but they were still delicious!
Whether you use regular or smoked prosciutto, share with your friends, or hoard them all for yourself, go roast you some asparagus and wrap them in prosciutto. Trust me, you will love it!
Adapted from Giada De Laurentiis
- 12 asparagus stalks, rinsed and tough ends trimmed
- 1 Tbs garlic paste
- 1 Tbs olive oil
- 1 Tbs lemon juice
- a couple of dashes of salt
- 6 slices smoked (or regular) prosciutto, halved lengthwise
- Preheat oven to 450
- Mix together garlic paste, lemon juice, olive oil and salt
- Place asparagus evenly in a shallow baking dish or cookie sheet, add olive oil mixture, and toss to coat
- Roast asparagus for 10-15 minutes, depending on size
- Remove asparagus from oven and let cool completely
- Wrap each piece of asparagus with one half of the prosciutto
- Serve at room temperature
Note: You can make as much or as little of these as you like, you just need half the amount of prosciutto as you have of the asparagus
Note: I did not add pepper because the smoked prosciutto had quite a bit already on it, so if you use regular prosciutto, you may want to add a little pepper to the olive oil too.