Amy’s hosting skills are legendary. For example: On a visit to the Shuebach farm this past spring, Andrew was outside grilling chicken and steaks as I sat at the kitchen island watching Amy whip-up this vegetable side dish in a matter of minutes. I almost forgot – she poured me a glass of wine to boot. Now you see why I visit whenever I get a chance.
I’ve wrapped asparagus in bacon, drizzled with olive oil, and thrown it on the grill plenty of times. This recipe is a huge improvement. First of all, using prosciutto instead of bacon is a game-changer. Crisping faster than bacon, this thinly sliced Italian dry-cured ham wraps the asparagus in the salty and concentrated flavors that only prosciutto delivers. The asparagus is roasted until it’s crispy-tender. If you’ve been turned off by soggy, limp, over-cooked asparagus, you’re about to be turned back on.
We often think “younger and thinner” is better, but the opposite is true when choosing asparagus. Another reason to love asparagus. While there’s little flavor difference between thin and thick asparagus, the thinner stalks may be tougher to chew due to their higher levels of crude fiber. I try to stay in the middle range – about 1/2 inch in diameter. What’s most important: choose asparagus with firm stalks and tightly closed tips.
Either prepare asparagus the same day of purchase, or store in the fridge the same way you treat fresh flowers. Trim off the dry, white end of the stalks and wrap in wet paper towels or stand upright in a jar with about an inch of water. Cover with a plastic bag. Stays fresh for about 3-4 days. Never store at room temperature as they quickly loose moisture and their texture toughens.
Another superfood, asparagus provides loads of vitamins (A, C, E, K, B6) as well as folate, iron, calcium and fiber, and it’s loaded with antioxidants.
After washing and trimming the ends of the stalks, spread a tablespoon of goat cheese (room temperature) over a slice of prosciutto. If you’re not a fan of goat cheese, softened cream cheese works great too. Next, wrap the prosciutto around 3-4 asparagus stalks. Place on a parchment paper-lined baking sheet, top with freshly ground pepper and drizzled olive oil. Roast for 8 minutes on top rack of a 450 degree oven, flip them over and bake another 7-8 minutes or until crispy.
Enjoy this elegant and tasty vegetable wrap as an appetizer or side dish!
Prosciutto Wrapped Asparagus
- 1 pound green asparagus
- 3 ounces prosciutto
- Goat cheese I use 5.3 ounce Chavrie
- Freshly ground black pepper
- Olive oil
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or silicone mat.
- Wash asparagus in cold water. Using a sharp knife, trim the bottom of each stalk where the green ends and the white/purple begins. Or, snap the ends of each stalk until it breaks.
- Peel off a slice of prosciutto and spread with 1 tablespoon goat or cream cheese.
- Wrap 3-4 asparagus stalks with the prosciutto (cheese side in) and place on parchment paper/mat lined baking sheet.
- Top with freshly ground pepper and drizzle with olive oil.
- Bake for 8 minutes on top rack, (about 6 inches from heat source). Flip and bake another 8 minutes or until they reach desired crispness. Serve immediately.