Prosciutto-Wrapped Asparagus
If you’re looking to a quick and easy, yet somewhat sophisticated finger food, this Prosciutto-wrapped Asparagus will definitely fit the bill. In fact, this might be the king of all party appetizers. The slight crunchiness and saltiness of the Prosciutto plays wonderfully with the zesty cheese, as well as the citrus and acids from the lemon and vinegar. It’s been a go-to in our house for years and had graced our table at many of our favourite events.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Wash and trim asparagus, grate cheese, peel and mince garlic, halve Prosciutto, zest and juice lemon, measure and separate all ingredients,
Cooking + Assembly
- Place trimmed asparagus in a flat bowl or baking dish and top with olive oil, salt, pepper, garlic, lemon juice, and about 1/2 of the lemon zest. Toss to combine. Cover and leave to marinate for 30 minutes.
- Preheat oven to roast at 375 degrees F.
- Wrap each asparagus spear in a half piece of Prosciutto and place onto a parchment-lined baking sheet.
- Place wrapped asparagus in oven and roast for approximately 15 minutes (depending on the size of the spears). Remove from oven once the Prosciutto is slightly crispy and the asparagus slightly tender, but firm.
- Move to a serving dish, drizzle with balsamic vinegar, and top with grated Parmesan and remaining lemon zest.
Notes
- Ideally the asparagus spears should be trimmed to about 6 inches in length in order to remove the more fibrous end portions.
- This recipe can be made a few hours ahead of time and stored – covered – in the fridge until ready to use.
Leave a Reply