Prosciutto Wrapped Asparagus
244 days ago
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I prepare this Prosciutto Wrapped Asparagus recipe when clients of mine are looking for a heavier appetizer, but it could also be served as a side dish.
When preparing it, do not add salt as the prosciutto adds the salt naturally and it pairs beautifully with the earthy flavor of the asparagus. The gremolata then adds a nice, bright flavor.
Preparing the Ingredients
When cutting the prosciutto in half, a 9-1/4″ French Chef is recommended. The length of the blade will cover the full length of the meat so you can cut it in one quick motion.
For the asparagus, if it’s thin enough you can keep it as is and just trim off the dry end of the stem with a Santoku-Style Trimmer.
If the asparagus is thick you can cut it in half lengthwise.
Gremolata is the finishing touch for the wrapped asparagus. Fresh parsley adds a clean, peppery flavor to the gremolata and gives it its bright green color. You can rough chop it using the 7-5/8″ Petite Chef.
Other elements of the gremolata are lemon zest, lemon juice and garlic. I’m a big fan of using roasted garlic in my recipes and this one is no different. It’s easy to do, and Cutco has a great tutorial to show you how.
The gremolata is finished by adding salt, a pinch of chili flakes and extra-virgin olive oil.
Making the Wrapped Asparagus
To make the Prosciutto Wrapped Asparagus, wrap a prosciutto slice on each asparagus spear at an angle, starting from the bottom and covering the entire length of the spear. Place them on a baking sheet and cook at 400 F for five to six minutes or until the prosciutto is crisp and asparagus is tender.
When they’re done, remove from the oven, drizzle with the gremolata and serve immediately.
These are so delicious that it will be hard to stop eating them once you start.
Ingredients
For the asparagus:
- 6 ounces sliced prosciutto, halved horizontally
- 1 pound asparagus, trimmed (and cut in half lengthwise if stalks are thick)
- 1 tablespoon olive oil
- Fresh black pepper, to taste
For the gremolata:
- 1 bunch fresh parsley, rough chopped including stems
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 3 garlic cloves, minced (I roast my garlic first)
- 1/4 teaspoon kosher salt
- Pinch of chili flakes
- 1/2 cup extra-virgin olive oil
Directions
- Preheat oven to 400 F.
- Wrap a prosciutto slice on each asparagus spear at an angle, starting from the bottom, covering the entire length of the spear.
- Repeat with remaining prosciutto and asparagus.
- Place wrapped asparagus on a baking sheet and drizzle with olive oil. Add black pepper as desired.
- Cook until prosciutto is crisp and asparagus is tender, about 5-6 minutes. (Depending on the thickness of your asparagus)
- While asparagus is cooking, make the gremolata: Dry your herbs prior to chopping. In a medium bowl add the parsley, lemon zest and juice, garlic, salt, chili flakes and oil. Stir to combine.
- Taste and adjust salt if needed.
- The gremolata should be a bright and light sauce to drizzle over vegetables and/or meats.
- Remove the asparagus from the oven and serve immediately with gremolata drizzled over the asparagus.
- Note: If the asparagus stalks are thin, trim the ends. If the stalks are thick, cut the asparagus in half lengthwise.
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