When the first local asparagus hits our markets, I am so happy. There is just something about this crisp green stalk that tastes so good.
I could eat asparagus every night, simply roasted with a bit of salt and pepper. A well chosen extra ingredient or two, however, keeps the preparation easy while adding something particularly special to the taste.
Wrapping the spears in thin slivers of prosciutto, then roasting at a high heat, will add a salty, savory, crispy layer that is so very good. The trick, however, is making the prosciutto crispy. I like to roast the wrapped asparagus until it is not quite cooked, and then briefly broil to achieve perfection. If the spears are very thin, you can bundle a few together and wrap as directed.
- 1/2 piece of paper-thin prosciutto for each thick spear of asparagus (you may bundle several thin spears)
- Asparagus (tough bottom ends snapped off)
- Preheat the oven to 450 degrees F.
- Wrap the asparagus with a piece of prosciutto that has been cut longways, starting at the bottom of the spear and working your way up. Wrap as tightly as you can. Place wrapped spears on a lightly-greased baking sheet, tucking under the prosciutto ends.
- Roast for 5-8 minutes, depending on thickness. These spears were thick and took 8 minutes. You want them slightly more al dente than you want to eat them at this point; check early by inserting the sharp point of a knife into one of the spears. Switch the oven setting to broil, and broil 1-2 minutes, rotating once, or until the prosciutto is crisp. Watch carefully so as not to burn.
- Remove from oven and enjoy!