Prosciutto Asparagus Recipe

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

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

Olive oil: Used to drizzle over the wrapped asparagus for added richness and to help crisp the prosciutto.

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

When wrapping the asparagus with prosciutto, ensure that the prosciutto overlaps slightly to secure it in place. This will prevent it from unraveling during baking. Additionally, for an extra layer of flavor, consider brushing the prosciutto with a light coating of olive oil before wrapping it around the asparagus. This will help the prosciutto crisp up beautifully in the oven.

• asparagus - Substitute with green beans: Green beans have a similar texture and can be roasted or grilled in the same way as asparagus.

• prosciutto - Substitute with bacon: Bacon provides a similar salty and savory flavor, though it is slightly more robust and crispy when cooked.

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

• black pepper - Substitute with white pepper: White pepper offers a similar peppery heat but with a slightly different flavor profile that is less pungent.

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

• Place the cooled asparagus in an airtight container. For added protection, you can wrap each spear in parchment paper before placing it in the container.

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

• To reheat, preheat your oven to 350°F (175°C). Arrange the asparagus on a baking sheet and heat for about 5-7 minutes, or until warmed through and crispy again.

• For freezing, first, flash-freeze the prosciutto asparagus by placing the cooled spears on a baking sheet in a single layer. Freeze for about 1-2 hours, or until solid.

• Transfer the frozen asparagus to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the asparagus in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through and crispy.

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

• For best results, consume the frozen asparagus within 1-2 months to maintain optimal flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover prosciutto asparagus on a baking sheet lined with parchment paper.
  3. Cover the asparagus loosely with aluminum foil to prevent the prosciutto from drying out.
  4. Heat in the oven for about 10 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 leftover prosciutto asparagus in the skillet.
  4. Cook for about 5-7 minutes, turning occasionally, until the asparagus is heated through and the prosciutto is crispy.

• Microwave Method:

  1. Place the leftover prosciutto asparagus on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Be cautious not to overheat, as the prosciutto can become chewy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover prosciutto asparagus in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, or until the asparagus is warmed through and the prosciutto is crispy.

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

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

• Oven: An appliance used to bake the asparagus and prosciutto at the specified temperature.

• Chef's knife: A sharp knife used to trim the asparagus to the desired length.

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

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

• Small bowl: A bowl used to hold the olive oil before drizzling it over the asparagus.

• Tongs: A utensil used to handle the asparagus spears without touching them directly, especially when placing them on the baking sheet.

• Pepper mill: A device used to grind fresh black pepper over the asparagus.

• Oven mitts: Protective gloves used to handle the hot baking sheet safely when removing it from the oven.

Pre-trim the asparagus: Trim the asparagus in advance and store them in the fridge to save time on prep day.

Use pre-sliced prosciutto: Purchase thinly sliced prosciutto to avoid the hassle of slicing it yourself.

Line the baking sheet: Line your baking sheet with parchment paper ahead of time to streamline the process.

Batch wrap the asparagus: Wrap multiple asparagus spears at once to speed up the assembly.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save waiting time.