Recipes

Prosciutto-Wrapped Asparagus

Simple flavor combinations are often the most delicious. These elegant appetizers require just a few ingredients, but deliver incredible results in just a few minutes.   For best results, have your prosciutto sliced in your grocer’s meat department (vs. buying pre-sliced packages). This will give you greater control over the thickness of each slice. If your slices are too thick, they will not remain neatly wrapped around the asparagus spears and your appetizers will taste too salty. Request very thin slices that do not fall apart when you handle them.  

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Yield: 30 appetizers 

Total Prep Time:  15 minutes 

 Ingredients: 30 asparagus spears, washed and tough bottom ends removed 

 15 slices of prosciutto, sliced thin 

 2 T. extra virgin olive oil freshly ground black pepper, to taste Directions:   

Preheat broiler to high.

 Line a large, rimmed baking pan with parchment paper and set aside.   Cut each strip of prosciutto in half lengthwise. Wrap each trimmed asparagus spear with a strip of prosciutto, starting just below the tip and wrapping toward the bottom.   

 When finished, the entire spear should be covered, except for the tip.   Arrange wrapped asparagus spears on lined baking sheet, leaving plenty of room between the spears.

 Use a second pan or work in batches, if necessary. Brush each spear with olive oil and season with freshly cracked black pepper, to taste. (Avoid adding excess salt because the prosciutto is naturally salty).  

 Place baking pan with prepared spears under the broiler and cook for about 4-5 minutes. Remove pan from oven and carefully turn each spear before placing back under the broiler. 

Broil for another 2 or 3 minutes, or until the prosciutto is crispy and the asparagus is tender.   Remove spears from baking sheet and place on a wire cooling rack to allow excess grease to drain. 

Dab lightly with a paper towel, if desired. Transfer spears to a serving tray and serve immediately. 


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Book 7 - Truly Yours

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Book 6 - All That I Want

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Book 5 - With You

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