Photo: Asparagus with Prosciutto Recipe
Ingredients
- 1 1/4 pounds thin asparagus spears, washed and dried
- 1 lemon, juiced
- Extra-virgin olive oil, for drizzling
- 1/4 pound thinly sliced prosciutto di Parma
Directions
For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.
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By travispence_109...
Charlotte, NC
on August 19, 2008
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made it about 2 hours ahead and took to a party as the side dish. Set out at room temp for an hour or so and worked fine. Not extra spectacular, but reliable, and got people to eat asparagus who don't normally like it. The lemon cleans up the asparagus flavor. Add salt and pepper to taste.
By clyde.schnoor_7...
Smithfield, VA
on April 13, 2007
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This is a great appetizer, but a few suggestios to make even better and eazier ....
Lay asparagus on bed of prostciutto
(4 or 5 stalks, lay 1 slice of 2 halves Provelone on top, Fold bottom
prosciutto up and then lay prosciutto
on top and fold to bottom.
Now ... here's the easy cooking part ..
place on your "George Foreman" cooker
and it comes out perfect.
Serve hot with Hollandaise Sauce ....
Uuuuuummmm good !!
By heidichu1_3734477
Staten Island, NY
on November 30, 2006
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This was great and easy to modify. One time I wrapped the asparagus with provolone & hot coppocola--my boyfriend & I loved it!
Read all 11 reviews