This extremely simple recipe is a combination of two old favorites: basic roast asparagus and steamed asparagus wrapped in prosciutto. The contrast between the soft asparagus and the crisp prosciutto is delicious. Serve with iced champagne and plenty of napkins to wipe the asparagus juice from your fingers.
6 SERVINGS
1 |
pound medium-thick asparagus (about 16 spears) |
½ |
pound prosciutto, medium thinly sliced (about 16 slices) |
Heat the oven to 450 degrees. Cut off the bottom 1 to 1½ inches of the asparagus spears. If the spears are thick, peel them. Wrap a slice of prosciutto around each spear spiraling upward, with the fatty stripe of the ham at the bottom so it creates a barber pole effect up the spear. Line a jelly-roll pan with aluminum foil and smear it lightly with olive oil.
Arrange the wrapped spears on the pan and place it in the oven. Do not disturb for 5 minutes, then shake the pan vigorously to turn the spears. Roast for another 5 minutes and shake vigorously. Continue roasting until the asparagus is very tender and the prosciutto is somewhat crisp, about 15 minutes total. Serve.