Prosciutto Wrapped Asparagus

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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

  1. Preheat oven to 400 F. 
  2. Wrap a prosciutto slice on each asparagus spear at an angle, starting from the bottom, covering the entire length of the spear. 
  3. Repeat with remaining prosciutto and asparagus.
  4. Place wrapped asparagus on a baking sheet and drizzle with olive oil. Add black pepper as desired.
  5. Cook until prosciutto is crisp and asparagus is tender, about 5-6 minutes. (Depending on the thickness of your asparagus)
  6. 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.
  7. Taste and adjust salt if needed. 
  8. The gremolata should be a bright and light sauce to drizzle over vegetables and/or meats.
  9. Remove the asparagus from the oven and serve immediately with gremolata drizzled over the asparagus.
  10. Note: If the asparagus stalks are thin, trim the ends. If the stalks are thick, cut the asparagus in half lengthwise.

https://www.cutco.com/learn/prosciutto-wrapped-asparagus-