You had me at BACON! Sharing my Thanksgiving trend for those who want to keep…
This could possibly be one of the sexiest side dishes ever! This recipe only needs a few ingredients and about 20 minutes of your time to impress someone special in your life.
This is definitely a recipe to save for a special occasion. It fits in perfectly if you’re making a steakhouse like menu. I made this for Christmas last year when we decided to nix the ham, potato and green bean casserole cliche. My family and I wanted a more luxurious steak and side type of dinner so we grilled some beautiful ribeyes, baked the cheesiest mac and cheese and paired everything with these incredible prosciutto wrapped asparagus.
That’s again why I love writing recipes on Side of Veggies. I do love those charcuterie board meats and cheeses, but knowing that you’re getting your green vegetables in at the same time is the best feeling ever. It reminds you that your diet is balanced with things you love and things you need more of, like vegetables.
Once I realized how easy these were to make, I kept making asparagus this way. Don’t get me wrong, I will eat asparagus any way it’s served to me but this was decadent! I now get extra prosciutto, not just for a charcuterie board, but to reserve for this recipe.
Prosciutto pretty much means any type of cured ham in Italian. It generally comes from the booty of the pig and is cured and sliced thin. If you’ve never had it before, imagine it being as salty as bacon, but sliced thinner than your typical deli lunch meat. A little goes a long way in flavor, that’s why I wrapped about three pieces of asparagus with one piece of prosciutto.
This doesn’t take much time and there are a few different ways to make these. You can rip or slice your prosciutto pieces lengthwise and wrap little shreds around one piece instead of two or three pieces. You can also dress these up a little more, totally up to you, if you want acidity or sweetness added. I topped mine with balsamic drizzle, shaved parmesan and a squeeze of lemon. They’re perfectly fine on their own.
I am telling you now, the next time you make a classic steak and potato dinner, add this asparagus. You’ll feel good knowing there is a green vegetable on your plate every though it’s wrapped in cured pork.
Prosciutto Wrapped Asparagus
- 3 ounces prosciutto (about 6-8 whole slices)
- 1 pound asparagus ends trimmed
- 1-2 tablespoons olive oil extra virgin
- salt and pepper to taste
- 2-3 tablespoons balsamic glaze (optional)
- ¼ cup shaved parmesan (optional)
- 4-5 slices lemon (optional, to garnish)
- Preheat oven to 400°.
- Either with a knife or using your hands, break the ends of the asparagus off and discard those pieces.
- On a cutting board, carefully lay a piece of prosciutto down flat. Add 2-3 asparagus spears on top of one end of the prosciutto and roll the meat around the aparagus. Do this until all the asparagus is used.
- Season a baking sheet with a drizzle of olive oil to lightly coat the bottom of the baking sheet. Place the asparagus bundles on the sheet and spread them out.
- Place in the oven and bake for about 15-17 minutes.
- Remove and garnish with balsamic drizzle and/or parmesan shavings.