Prosciutto-Wrapped Asparagus

13 Apr

I stumbled across a recipe for prosciutto-wrapped asparagus on Pinterest last week and thought they’d be perfect for Easter.

All you need is:

  • a bundle of asparagus
  • a package of prosciutto (mine had six slices)
  • salt, pepper, olive oil, balsamic vinegar to taste

Since prosciutto is such a fatty, salty meat, I didn’t add any salt or olive oil. But I am trying to keep things light(er). The asparagus tips got a little dry so you may want to lightly coat them with olive oil.

Heat oven to 400 degrees.

Divide asparagus evenly into six bundles (or however many slides of prosciutto you have). Splash with balsamic vinegar.

Wrap prosciutto slices around each bundle.

Bake for 10-12 minutes.

So good! And just enough meat for a lunch meal for me.

Of course, now I can’t find the original link (the recipe was so simple I didn’t bother to pin it or refer back to it). While looking for it to include in this post, I found a lot of variations. Some included sprinkling each bundle with Parmesan cheese while others covered them in a cheese sauce using Philadelphia Cooking Creme. All sound simply delicious.

Easter lunch

I served it with a corn, avocado and tomato salad (recipe to be in a later post), deviled eggs and mint green tea. It was a perfect spring lunch on a sunny, warm Easter day here in Tuscaloosa!

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