I cannot take credit for this recipe. I originally came across this truly heavenly dish by my cousin at a family function. Let me tell you I have had dreams about this salty, meaty, earthy, heaven of a dish! This is the kind of appetizer that makes you bitter towards your main course. It leaves you wondering " Why on earth have I not had this before and why in the hell isn't this being served everywhere?!" Words cannot describe the beauty that lies in this dish. Something so pure, so simple, and yet so complex in its flavor pallet. This is by far one of my favorite recipes to date. If you are in search of a recipe that will satisfy the many and still make you look like the chic super chef of the block.. This is that recipe!... Enjoy!
1 bundle asparagus
1/2 lb. thinly sliced prosciutto
1 tbsp. extra virgin olive oil
1 tbsp. lemon zest
sea salt and fresh cracked pepper to taste
Wash and prepare asparagus. On a cookie sheet lay asparagus out into an even layer. Drizzle olive oil onto asparagus and sprinkle with lemon zest. Toss asparagus until it is evenly coated with oil. Take each asparagus stick and wrap them individually in one piece of prosciutto ( Just use enough to wrap around the asparagus once. Typically I cut one slice of prosciutto in half and use that. ) Place back onto cookie sheet. Once all asparagus have been wrapped make sure that they are laid out in a single layer on the cookie sheet. Sprinkle with sea salt and fresh cracked black pepper. ** Warning!! You do not need a lot of salt! remember that the prosciutto is plenty salty and will cover most of your salt needs but a small amount will be alright. If you are not a huge salt fan omit the added salt. ** Bake at 375 for 15-20 minutes depending on the size of asparagus. Your prosciutto should by lightly browned and your asparagus soft with a slight crunch to it.
What is your favorite thing to do with asparagus? Let us know in the comment section!