So yeah asparagus has some redeeming qualities...it's green and fairly healthy for you. It has tons of vitamin C,lots of vitamin K and lookout a whole bunch of folate.It took me a while to come around to asparagus and sadly, I have eaten my share of the canned variety...geez. I got older and learned to LOVE asparagus tossed with a little olive oil,sprinkled with salt and pepper and then roasted...talk about good. Every now and then,though you have to except a little bad with the good. You need a little "protein" with your veggies and this is where the not-so-great joins us.
Prosciutto. Rich,salty,full-of-pork prosciutto. I always buy a little extra whenever a recipe calls for this scandalous ingredient because I will inevitbaly snack on an extra slice or two while preparing said recipe. It's no lie and I'm fine admitting it,...I am really. I knew I was slightly off the hook ,when I found this recipe from Everyday Italian by Giada de Laurentiis.Ok folks you ready??? You can get your vitamin C,K and folate all wrapped up in prosciutto,how great is that? I know,I know! So here goes,enjoy all your vitamins and for fun even throw a little balsamic vinegar on there oh man it's sooo good.
Roasted Asparagus Wrapped in Prosciutto
adapted from Everyday Italian by Giada de Laurentiis
12 asparagus stalks (about 1 pound) trimmed
1 TBL olive oil
1 tsp salt
1 tsp freshly ground black pepper
6 paper-thin slices of prosciutto,halved
1. Preheat the oven to 450 degrees. Peel the bottom half of each asparagus.On a heavy baking sheet,toss the asparagus with the oil,salt and pepper. Put in the oven and roast until the asparagus is tender,about 15 minutes. Let cool completely (do this for sure,it won't take long,trust me)
2. Wrap each asparagus with 1 piece of prosciutto,exposing the tips and serve at room temperature.
**Now this way is just fine and will darn good,but I took it just a little furher. I think all the pork got to my head,who knows. **
3.After you wrap each asparagus,drizzle a little balsamic vinegar over the wrapped asparagus and then put back in the oven for another 5 -10 minutes if that long. The prosciutto will cook and the edges will turn just barely brown and crunchy. The balsamic vinegar will coat and caramelize the whole thing and turn just a little sweet around the edges. Serve on a platter,enjoy and don't feel a bit guilty.