This is a recipe that’s got a lot of endearing qualities, such as a) easy to make, b) tasty, c) great for entertaining and d) pretty. The lovely Giada De Laurentiis taught me how to make these via Food Network – my free (with cable) culinary school. TV hosts like Jamie Oliver, Martha Stewart, and Barefoot Contessa’s Ina Garten have all inspired my cooking at one point or another and I have them to thank for many delicious meals that I’ve prepared in the past
This elegant appetizer has graced my dining table / kitchen island many times for random dinners, special celebrations, and holidays over the years. As the entertaining season approaches, it’s great to have tried and true recipes to turn to and I hope you enjoy these as much as my guests have.
Roasted Asparagus Wrapped in Prosciutto
- 1 pound asparagus spears (stalks trimmed)
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and fresh ground pepper
- 6 to 8 slices of prosciutto (paper-thinly sliced, and halved length-wise)
- Pre-heat oven to 400 degrees.
- Snap the ends off the asparagus and place on a baking tray. Drizzle with olive oil and balsamic vinegar and toss until evenly coated. Roast asparagus for 10 to 15 minutes, depending on thickness (less time for thin stalks). Allow to cool until cool enough to handle.
- Wrap each spear with a slice of prosciutto (or two spears if very thin). Sprinkle lightly with salt and pepper and serve.