Prep 5 mins
Cook 30 mins
I had seen this a few times before and I thought that I would give it a try. I don't like a asparagus, but with some good prosciutto, the asparagus is excellent. Prosciutto is already pretty salty, so just to be safe, I wouldn't salt the asparagus until its on your plate. Prosciutto is basically fancy Italian bacon.
- Break the ends off of the asparagus, keeping the tips.
- Wrap about 7 or 8 of the asparagus in each strip of prosciutto, repeating with each group of asparagus.
- Drizzle some olive oil into a ten-inch skillet, and turn it up to medium-high.
- Place three of the bunches into the skillet and cook for about 5 minutes on each side.
- Repeat with the rest of the bunches, drizzling in some olive oil in-between batches.
- Hit it with a little olive oil and pepper.
I will preface this by saying that prosciutto and asparagus are two of my favourite foods. I also enjoy them together. However, the cooking method on this recipe killed the flavour of a very good piece of prosciutto. I did cook one bunch according to the directions, and then I decided to salvage the remaining asparagus by steaming it, then wrapping it in prosciutto and serving without cooking the prosciutto, which we much preferred. Be aware that prosciutto is not in fact "fancy Italian bacon," and is more often served uncooked, and you drastically change the flavour by cooking it (especially over cooking it). Made for PAC Fall 2008.
This is a classic combination that I've made many times. I prefer to either steam or roast the asparagus first however, then wrap a few stalks at a time with the prosciutto. (Preparing the asparagus also cuts the calories.) Prosciutto is a very delicately flavored ham and should never be overcooked. If you do want to crisp the prosciutto place the wrapped bundles in a warm oven until the prosciutto just starts to crisp and serve immediately.
I have cooked this with a slice of parmesan cheese inside, pan fried just until crisp...even under the broiler for a second...delicious!