This morning The Denver Post featured a review of a cooking class I conducted last week at the Denver Botanic Gardens. The class, “Appetite for Seduction”, had a Valentine’s Day theme, and provided a turn key menu for a romantic dinner. You can read the article here, and all the recipes are shared there except for one, which they didn’t have room for – Prosciutto-Wrapped Asparagus. There have been several requests for the recipe since the article ran, so I’m sharing it here. You can make this recipe with just 4 ingredients – asparagus, olive oil, kosher salt and prosciutto – how easy is that!
(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8 1x
- 24 to 32 asparagus spears, tough ends removed
- extra virgin olive oil
- 8 thin slices of prosciutto
- Freshly grated Parmesan cheese (optional)
- fresh toasted bread crumbs (optional)
- Preheat oven to 425 degrees.
- Toss the asparagus spears with olive oil and kosher salt to coat. Fold prosciutto piece to 1/2-inch thickness (lengthwise) and tie around 3 to 4 spears to form a bundle. Repeat so you have 8 bundles. Place on a rimmed cookie sheet and bake until asparagus is crisp-tender, around 10 minutes. If desired, sprinkle top with Parmesan cheese and/or breadcrumbs.
Make ahead: bundles can be prepared but not baked up to 3 hours ahead of time, covered refrigerated. Bring to room temperature before baking.