Indulge in mouthwatering flavors with a delightful recipe for asparagus. This elegant dish combines the earthy taste of asparagus with the salty richness of prosciutto, enhanced by parmesan cheese and vibrant lemon zest. The contrasting textures and harmonious flavors create a delicious combination. When purchasing fresh asparagus look for firm stalks and closed tips. Asparagus should be used within 2 days of purchase and can be stored with the ends wrapped in a damp paper towel. You can peel the stalks for a sleek plated presentation, but it is not necessary. You’ll need to just snap one stalk at its breaking point and then cut the remainder of the bunch to match that cut stalk. Serve as a delicious lunch or a great appetizer!

Roasted Asparagus Wrapped in Prosciutto

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Servings

4 servings

Servings 4 servings

Roasted Asparagus Wrapped in Prosciutto Print Recipe Servings 4 servings Servings 4 servings

Ingredients

• 1 bunch fresh asparagus spears woody ends trimmed and spears peeled at the bottom
• 1-2 tablespoons extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 pound (about 8-10 slices) thinly sliced prosciutto sliced in half, lengthwise
• 1 tablespoon freshly grated lemon zest
• freshly grated Parmigiano-Reggiano cheese for garnish

Servings: servings

Instructions

1. Preheat the oven to 425 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Lay the asparagus on the sheet tray in a single layer. Drizzle the asparagus with the olive oil and season with salt and pepper. Make sure the asparagus is completely coated. Roast asparagus until it's just tender but still green in color, about 10-12 minutes depending on the thickness of the spears. Remove the tray from the oven and let the asparagus cool for a few minutes.
2. Lay the prosciutto slices on a cutting board and cut in half lengthwise. It's easier to wrap the asparagus with half of a slice. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the rimmed baking sheet. Sprinkle the asparagus with the lemon zest and parmesan cheese. Roast for another 3-5 minutes. Remove from the oven and serve warm.