Lunch: Prosciutto-Wrapped Asparagus
Delicate, succulent asparagus is the perfect foil for salty prosciutto. You can assemble these early in the day and bake them at the very last minute.
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Ingredients
24 spear thick asparagus
12 slice thin prosciutto
1/2 c. freshly grated Parmesan cheese
1/4 tsp. coarsely ground black pepper
Instructions
In 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add asparagus; cook 3 minutes to blanch. Drain; rinse with cold running water. Pat dry with paper towels.
Preheat oven to 450 degree F. Working in batches, spread out prosciutto on cutting board; cut each slice lengthwise in half and separate slightly. Evenly sprinkle 1 teaspoon Parmesan on each prosciutto strip. Place 1 asparagus spear at end of 1 strip; wrap prosciutto in spiral along length of asparagus (don’t cover asparagus tip). Transfer to jelly-roll pan. Repeat with remaining prosciutto, Parmesan, and asparagus. Sprinkle with pepper. If not serving right away, cover and refrigerate up to 6 hours.
Bake prosciutto-wrapped asparagus 10 minutes. Transfer to paper towels to drain. Arrange on platter and serve warm. Makes 24 appetizers. Nutritional information is based on each appetizer.
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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
