15 years ago, I think this was one of the first appetizers I attempted making; and I was terrified I would screw it up! See, I didn’t know much about food back then and I had yet to discover that I had a bit of natural talent.
Now, it’s one of my go-to appetizers. It’s easy to make and you don’t really need a recipe. It’s a great item to make when entertaining or to bring to a potluck dinner.
I’m not sure where I saw the first recipe for this item, but this is my twist on a very popular dish.
YIELD – 4 servings
- 1 bunch of asparagus (approx. 12-15 pieces)
- juice & zest from 1/2 a fresh lemon (approx. 1 tbsp. of juice and 1/2 tsp. zest)
- 12-15 slices of prosciutto (ask the butcher to slice thin and layer on wax paper for you)
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- salt and pepper to taste
- preheat oven to 400F
- cut ends of asparagus but don’t throw them away (*TIP – you can hold asparagus towards the bottom of the stalk and gently bend, the asparagus will break naturally)
- wrap prosciutto slice around asparagus spear on a diagonal plane (if asparagus stalks are thin – bunch 2 or 3 together) and lay on a parchment lined cookie sheet
- drizzle with olive oil and fresh lemon juice,
- then grate parmesan cheese and lemon zest over top and sprinkle with salt and pepper to taste (be careful with the salt, as the prosciutto can often be salty enough)
- bake for 12-15 min or until asparagus is tender but still crisp
Don’t worry too much about the measurements in this recipe – they are there to give you an idea. For some people the prosciutto will be too salty and you’ll want to use half (lengthwise) of a slice as opposed to a whole one. For me this ratio works – as I LOVE salt and the lemon juice helps balance the flavours.
Remember when I said – don’t throw away the ends of the asparagus…we’re going to make soup with them, so throw them into an airtight bag or container and stay tuned for the soup recipe.
Till the next recipe,