Asparagus hasn’t always been something I would voluntarily add to my plate. I’ve always been more of a broccoli-lover. Evidently I do like asparagus after all. (I was officially won over by Asparagi Al Gorgonzola a few months ago.) For me, not overcooking it and then adding a little something interesting to it (such as Prosciutto or Gorgonzola) are the best way to get me to not only eat it, but actually enjoy it. It’s incredibly simple to prepare, but it is very pretty and delicious. Maybe not a bad idea to pull this out the next time you’re entertaining guests and you find yourself short on time and inspiration.
Roasted Asparagus Wrapped in Prosciutto
Credit: Everyday Italian by Giada De Laurentiis
12 asparagus stalks (about 1 pound), trimmed
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6 paper-thin slices of prosciutto, halved lengthwise
Preheat the oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.