Prosciutto Asparagus Recipe

Asparagus: Fresh green spears that are trimmed to remove the tough ends.

Prosciutto: Thinly sliced Italian dry-cured ham that adds a salty, savory flavor.

Olive oil: Used to drizzle over the wrapped asparagus for added moisture and flavor.

Black pepper: Freshly ground to add a touch of spice and enhance the overall taste.

When wrapping the asparagus with prosciutto, make sure to stretch the prosciutto slightly as you spiral it around the spear. This ensures a tight wrap and helps the prosciutto adhere better during baking. Additionally, for an extra layer of flavor, consider brushing the asparagus with a bit of garlic-infused olive oil before wrapping. This subtle enhancement can elevate the overall taste of the dish.

• prosciutto - Substitute with turkey bacon: Turkey bacon provides a similar salty and savory flavor while being a leaner option.

• prosciutto - Substitute with thinly sliced smoked salmon: Smoked salmon offers a rich, smoky flavor that complements the asparagus well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for cooking at high temperatures.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• black pepper - Substitute with lemon pepper: Lemon pepper adds a citrusy note that pairs well with the freshness of asparagus.

• Allow the prosciutto asparagus to cool completely before storing. This helps maintain the texture and prevents condensation from making the prosciutto soggy.
• Place the cooled asparagus in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The prosciutto asparagus will stay fresh for up to 3 days.
• For freezing, arrange the cooled prosciutto-wrapped asparagus in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the asparagus to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen prosciutto asparagus in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the prosciutto-wrapped asparagus on a baking sheet lined with parchment paper.
  3. Cover loosely with aluminum foil to prevent the prosciutto from over-crisping.
  4. Heat for about 10-12 minutes, or until the asparagus is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the prosciutto-wrapped asparagus in the skillet.
  4. Cook for 5-7 minutes, turning occasionally, until heated through and the prosciutto is crispy.

• Microwave Method:

  1. Place the prosciutto-wrapped asparagus on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the prosciutto-wrapped asparagus in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, or until warmed through and the prosciutto is crispy.

• Oven: Used to bake the asparagus and prosciutto at the specified temperature until they are tender and crispy.

• Baking sheet: Provides a flat surface to place the wrapped asparagus on for baking.

• Parchment paper: Lines the baking sheet to prevent sticking and make cleanup easier.

• Knife: Used to trim the asparagus to the desired length.

• Cutting board: Provides a safe surface to trim the asparagus.

• Measuring spoons: Used to measure the olive oil and black pepper accurately.

• Drizzle bottle: Optional, but can be used to evenly distribute the olive oil over the wrapped asparagus.

• Pepper grinder: Used to freshly grind black pepper for sprinkling over the asparagus.

• Tongs: Useful for handling the hot asparagus when removing it from the oven.

Pre-trim asparagus: Buy pre-trimmed asparagus or trim them in advance to save time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Batch wrapping: Wrap multiple asparagus spears with prosciutto at once to speed up the process.

Preheat oven early: Start preheating your oven before you begin wrapping the asparagus.

Olive oil spray: Use an olive oil spray instead of drizzling to evenly coat the asparagus quickly.

Pepper grinder: Use a pepper grinder for faster and more even distribution of black pepper.