Friday, March 30, 2012

Stand Out Sides: Prosciutto Wrapped Asparagus

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Mom found this great asparagus recipe at her new favorite site, Skinny Taste.  They look beautiful – the perfect spring treat, that we got excited about making them this weekend.  Unfortunately for us, Awa and green vegetables just don’t mix.  She’ll eat the occasional broccoli, brussel, or spinach when its hoisted upon her during Sunday night dinners, but she rarely goes for them herself.  And don’t even THINK to ask her about asparagus.  I am an asparagus lover.  So in love that I guess I never noticed Awa’s grand aversion to them.

Well, like a normal food blogger, I said “dinner is served”, grabbed the best two asparagus bunches and marched off to take a few dozen pictures before someone yelled that I should be at the table with the family.  Sometimes, I am still twelve (“Danielle, no reading your book at the table!  No reading the FOOD LABELS at the table!  Be with the family!”).  But, I digress.  By the time I got back to the table, K had gotten Awa to TRY the asparagus with prosciutto (“it’s with MEAT, Awa, You’ll love it!”). 

And much to Awa’s chagrin, when I plopped down in a seat, I also transferred one of my bunches to Awa’s plate.  She might have huffed and puffed but when I looked over again not only the prosciutto, but also the asparagus was gone.  Hehehe.  Score one for the healthy eaters!  Asparagus lover or not; vegetable lover or not, I think we can all agree that it’s much more palatable when surrounded by something you love (and who does NOT love prosciutto? So salty and delicious).  It’s the perfect spring treat for your Easter feast, picky eaters or not.  
Prosciutto Wrapped Asparagus (adapted from here)
Serves:  6
1 1/2 pounds asparagus (2 bundles)
2 tablespoons olive oil
6 thin slices of prosciutto  (about 1/4 pound)

Preheat the oven to 400 degrees F.  Toss the asparagus with olive oil.  Spread the asparagus onto a single layer of a cookie sheet.  Bake about 10-12 minutes, until asparagus is soft to the touch and lightly browned.  Using a spoon (or your hands if they can handle this kind of heat) divide the asparagus into 6 bunches.   Place a slice of prosciutto around each bunch.  Serve immediately.

The prosciutto will warm to the temperature of the asparagus; mainly, because I just don't think prosciutto should ever get roasted.  But, it does make for a really great spring dish this way!

Until the next time my oven is on...

1 comment:

  1. We briefly blanch the asparagus and throw the bundles on the grill in the summer. LOVE IT!! Hmmm, we haven't had snow in a while. It might be time to unearth the grill and throw some on. :)

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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