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52 New Recipes | Prosciutto-Wrapped Asparagus

So, I tried a side dish for the first time during this project!   I had some asparagus that needed to be used up, plus some prosciutto in my freezer, so this seemed like a perfect match.

I used a method I found by googling…basically you oil, salt, and pepper the asparagus, then wrap the spears in prosciutto.

Since my spears were really thin, I wrapped two in each slice of prosciutto, and then I broiled them for a few minutes on each side.

I thought the results were pretty good, although the prosciutto didn’t get as crisp as I’d have hoped. I’m wondering if this is maybe because it was thawed from frozen?   Maybe it wasn’t as dry to start out as it should have been.

And I slightly overcooked the asparagus as it was, so broiling this dish longer would not have been the answer.

I did see an ATK recipe that calls for adding Boursin cheese inside the prosciutto.   And other recipes that call for grilling.

So, I think I might try this concept again, but with a few tweaks.

(And with prosciutto that’s not been frozen.)

Next Week’s Recipe

Maybe this week I’ll tackle the Carnitas recipe I meant to try a few weeks ago.

And I know from my failure last time that I really need to make a point of getting that cut of meat early in the week, because if I don’t have that on hand, I’m totally gonna opt for something easier and quicker. 😉

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Ashli @ The Million Dollar Mama

Friday 28th of April 2017

I'm not a fan of prosciutto (I don't eat pork) but I LOVE asparagus. I would imagine that the fact that the prosciutto was frozen would have been a factor in it not turning out as you would've hoped. I honestly just love pan frying asparagus in some coconut oil with a little lemon juice, sea salt, and black pepper, then chopping it and stirring it through some garlic quinoa with crumbled feta. Delicious!


Friday 28th of April 2017

This is a dish I enjoy, and I don't ever remember the proscuitto being crisp. Even in Italy the meat is served softer.

Emily M

Thursday 27th of April 2017

Love asparagus wrapped prosciutto! But yes, I'd suspect that using everything fresh, not frozen, could be a big factor. Also wondering if broiling asparagus a bit ahead of time would help draw out some of the water.


Thursday 27th of April 2017

We like our asparagus wrapped in bacon. I drizzle it with grape seed oil and sprinkle garlic salt and pepper on it. Husband sometimes likes lemon salt on it..


Thursday 27th of April 2017

I've never tried Prosciutto on asparagus - my Italian grandmother always just coated it with olive oil, and sprinkled it with garlic powder & shredded parmesan under the broiler - and that's how I always make it. They look a little bit dry to me... I wonder if more olive oil would help to crisp it up a bit. Or you could try bacon instead of prosciutto... not quite as traditional, but much cheaper and probably crispier!

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