Roasted asparagus prosciutto
These gorgeous bundles are as easy to make as they look… paired with a lovely glass of wine, these will give you a complex flavor and texture, the hearty crisp asparagus, salty prosciutto, and the sweet balsamic. All roasted to intensify the flavors, it’s light at the same time, a wonderful and refreshing alternative to the standard cracker. Molly Schommer made these for us when we went to her parent’s house for dinner a while back. The flavor combinations, the beauty and the simplicity hit me like a mack truck. Many of my favorite dishes have few ingredients, just simple and pure, the fresh flavors marry and shine through.
Molly also makes a knock your socks off vodka pasta sauce. I’m hoping she’ll share that recipe with me so I can share it with you! I’ll start twisting her arm.
Turn on the oven to 375F. Snap the end off washed asparagus spears. The asparagus will tell you where it wants to be snapped, just start at the end of the spear and work you way up bit by bit, where it snaps is where the tender part of the stalk meets the fibrous part. Towel dry and bundle a few together, the thickness of the asparagus is will determine how many stalks you use. I try to get a bundle about 1 inch thick. Wrap a lovely sheet of prosciutto around each bundle. Place on a foil lined baking sheet. Drizzle with olive oil, salt and pepper to taste. Then drizzle with a balsamic glaze and brush over a bit to coat the bundle evenly. I used to have to order balsamic glaze online, but it’s now found in major grocery stores. It’s in the vinegar section. Roast at 375 for 5 to 10 minutes, check frequently. Pull these from the oven sooner than you think you need to. Asparagus cooks quickly and will continue cooking after you take them out. The bundles in the photo roasted for 7 minutes. Plate, impress your guests, and enjoy something different than a cracker. I am picturing this on your Thanksgiving snack table. Thank you again to Molly!!
Here is the balsamic glaze I like.
