Prosciutto-Wrapped Asparagus

From Julie Van Rosendaal

2012 Mar/Apr

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.

Ingredients:

  • 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)

Directions:

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.

Serve immediately.