Description
This simple yet spectacular dish is the perfect way to welcome spring!
Ingredients
- 1 bunch Asparagus, Trimmed (stay Away From The Big Fat Ones, Go For The Med-thin)
- 1 Tablespoon Olive Oil
- Kosher Salt And Pepper To Taste
- ¾ pounds Prosciutto
Preparation
Preheat oven to 400ºF. Lightly oil a baking sheet with half of your olive oil. Drizzle the remaining oil over asparagus and lightly toss them with your hands to coat the asparagus. Sprinkle with salt and pepper (but remember the prosciutto is salty, so go light on the salt). Gently wrap each spear with 1/2 piece of the prosciutto. Bake for 8-15 minutes (it really depends on the thickness of your asparagus). You can serve these hot from the oven or at room temperature.
Notes:
Usually they deli counter cuts the prosciutto thinly and they only put a few slices at a time on top of one another, separating them with plastic. That is how I like it. The slices I get are large, so I usually just easily tear them in half. Just take a look at the size of your asparagus vs the size of your prosciutto and decide what you think will work best. Oh, and try not to be like me and eat half of the prosciutto while wrapping. It’s so stinking good!
Also, I find it quicker and easier to hold the prosciutto and spin the asparagus to wrap them. That is how I taught my 8-year-old to do it as well—and she wrapped a few in the photo. That makes me happy!
I have no idea who to credit for this genius idea. To me, it’s just one of those non-recipe dishes that you eat somewhere and replicate. Maybe Giada De Laurentis brought it mainstream? If so, Giada, you are brilliant!
Enjoy!
