From Julie Van Rosendaal
Asparagus wrapped in prosciutto is a classic – serve it for brunch, lunch, dinner, or as an appetizer with crudités or wine and cheese. Cooking the asparagus after wrapping it tightens the prosciutto, turning it into a sort of bacony shrink-wrap. Or, wrap raw or blanched asparagus in prosciutto and serve it as it is.
- thinly sliced prosciutto or serrano ham (1/2 slice for every spear)
- thickish asparagus spears, ends trimmed if necessary
- olive or canola oil, for cooking (optional)
Cut slices of prosciutto or serrano ham in half lengthwise and wrap one piece around each asparagus stalk, leaving each end exposed. Serve the asparagus immediately or grill it on a preheated grill for 3 to 4 minutes, turning as necessary until the prosciutto is golden on all sides.
Alternatively, heat a small drizzle of oil in a heavy skillet set over medium-high heat and cook the wrapped stalks, turning as needed, for 3 to 4 minutes, or until the prosciutto is golden and tightly wrapped around the asparagus. If you’d like the spears to be more tender, pour a couple spoonfuls of water into the pan and cover it. After a few minutes, uncover the asparagus and continue cooking and turning it until the excess moisture has cooked off completely.