Prosciutto Wrapped Asparagus Recipe

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

Prosciutto: Thinly sliced, dry-cured ham that adds a savory and slightly salty flavor.

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

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

When wrapping the asparagus with prosciutto, make sure to start at the base of the spear and spiral upwards, slightly overlapping the edges of the prosciutto to ensure it stays in place during baking. This technique not only secures the prosciutto but also ensures even cooking, resulting in a crispy exterior and a tender asparagus.

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

• thinly sliced prosciutto - Substitute with thinly sliced bacon: Bacon offers a similar salty and savory profile, though it may need to be cooked longer to achieve the desired crispiness.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a suitable alternative for roasting.

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

• Allow the prosciutto wrapped asparagus to cool completely before storing. This prevents condensation, which can make the prosciutto soggy.

• Place the cooled asparagus in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. The asparagus will stay fresh for up to 3 days.

• For freezing, arrange the cooled asparagus in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Transfer the frozen asparagus to a freezer-safe bag or container. Label with the date for reference.

• When ready to enjoy, reheat the frozen asparagus in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy.

• Avoid microwaving, as it can make the prosciutto rubbery and the asparagus mushy.

• Preheat your oven to 350°F (175°C). Place the prosciutto wrapped asparagus on a baking sheet lined with parchment paper. Bake for about 8-10 minutes, or until heated through and the prosciutto is crispy again.

• If you're in a hurry, use the microwave. Place the asparagus on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure it doesn't overcook.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the prosciutto wrapped asparagus in the pan. Cook for 3-4 minutes, turning occasionally, until heated through and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the prosciutto wrapped asparagus in the basket in a single layer. Air fry for 3-5 minutes, checking for crispiness and ensuring they are heated through.

• Oven: Used to bake the prosciutto-wrapped asparagus at the specified temperature until crispy and tender.

• Baking sheet: A flat, rectangular metal pan used to hold the asparagus while 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 ends of the asparagus spears.

• Cutting board: A flat surface on which to trim the asparagus.

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

• Small bowl: Used to hold the olive oil for drizzling.

• Tongs: Used to handle the asparagus spears, especially when placing them on the baking sheet and removing them from the oven.

• Pepper grinder: Used to freshly grind black pepper over the asparagus.

• Serving platter: Used to present the finished prosciutto-wrapped asparagus.

Pre-trim asparagus: Trim the asparagus in advance and store them in an airtight container in the fridge.

Preheat oven early: Start preheating your oven while you wrap the asparagus to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch wrapping: Wrap multiple asparagus spears at once to speed up the process.

Pre-measure ingredients: Have your olive oil and black pepper pre-measured and ready to go.