Asparagus Wrapped in Prosciutto Recipe

Asparagus: Fresh, green spears that are trimmed to remove the woody ends.

Prosciutto: Thin slices of Italian dry-cured ham that add a salty, savory flavor.

Olive oil: Used to drizzle over the wrapped asparagus for added moisture and flavor.

Black pepper: Freshly ground to add a hint of spice and enhance the overall taste.

To ensure the prosciutto crisps up nicely without overcooking the asparagus, make sure to use thin slices of prosciutto and wrap them tightly around the asparagus spears. This allows the prosciutto to adhere well and cook evenly. Additionally, you can rotate the asparagus halfway through baking to achieve an even crispiness on all sides.

• asparagus - Substitute with green beans: Green beans have a similar texture and can be easily wrapped, providing a comparable crunch and flavor profile.

• asparagus - Substitute with broccolini: Broccolini offers a slightly sweeter taste and a similar tender texture, making it a good alternative.

• prosciutto - Substitute with bacon: Bacon provides a smoky flavor and crispy texture that complements the vegetables well.

• prosciutto - Substitute with turkey bacon: Turkey bacon is a leaner option that still offers a savory taste and crispiness.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, making it a good alternative for roasting.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit more heat and a different kind of spiciness, enhancing the dish's flavor.

• Allow the asparagus wrapped in prosciutto to cool completely after baking.
• Place the cooled asparagus in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days to maintain freshness.
• For longer storage, arrange the wrapped asparagus on a baking sheet in a single layer and freeze until solid.
• Transfer the frozen asparagus to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C) and place the frozen asparagus on a baking sheet.
• Bake for 10-12 minutes, or until the prosciutto is crispy and the asparagus is heated through.
• Alternatively, you can reheat in a skillet over medium heat, turning occasionally, until warmed and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover asparagus wrapped in prosciutto on a baking sheet lined with parchment paper.
  3. Cover loosely with aluminum foil to prevent the prosciutto from drying out.
  4. Heat for about 10-12 minutes, or until the asparagus is warmed through and the prosciutto is slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the asparagus wrapped in prosciutto in the skillet.
  4. Cook for about 3-4 minutes on each side, or until heated through and the prosciutto is crispy.

• Microwave Method:

  1. Place the asparagus wrapped in prosciutto on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the asparagus wrapped in prosciutto in the air fryer basket in a single layer.
  3. Heat for 5-6 minutes, shaking the basket halfway through to ensure even crispiness.

• Oven: Used to bake the asparagus wrapped in prosciutto at a temperature of 400°F (200°C).

• Baking sheet: A flat, rectangular metal pan used to place the wrapped asparagus for baking.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing the asparagus from sticking and making cleanup easier.

• Knife: Used to trim the asparagus to the desired length.

• Cutting board: A sturdy surface to safely trim the asparagus.

• Measuring spoons: Used to measure the olive oil and freshly ground black pepper accurately.

• Drizzling spoon: A spoon used to drizzle olive oil evenly over the wrapped asparagus.

• Pepper grinder: A tool used to freshly grind black pepper over the asparagus.

• Tongs: Used to handle the hot asparagus wrapped in prosciutto once they are done baking.

Preheat while prepping: Save time by preheating your oven while you trim and wrap the asparagus with prosciutto.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch process: Wrap all the asparagus spears with prosciutto in one go before placing them on the baking sheet.

Drizzle efficiently: Use a small basting brush to evenly distribute the olive oil over the wrapped asparagus.

Check doneness early: Start checking at 12 minutes to avoid overcooking, ensuring the prosciutto is crispy and the asparagus is tender.