A couple of years ago I started trying new vegetables, partly because my daughter (who is all grown up) introduced most of them to me. Just to name a few; peas, asparagus and brussel sprouts.
Oh boy, I definitely didn’t like brussel sprouts when I was growing up. I remember my mom making them (boiled or steamed). I would peel the outer edges off – at least to pretend I liked them (sorry MOM!). Peas I just didn’t like the texture, and asparagus seemed to stringy of a vegetable to me. I was more of a green bean person back then.
This asparagus recipe came from a magazine. When I made it the first time, my kids were like, “Ooh, what’s that?” I said prosciutto (knowing they liked prosciutto), but said nothing about the asparagus. I think because the asparagus looked like green beans (which they liked) they went for it. Well, I don’t make it often – only when I get in the mood or have the money to buy the Prosciutto de Parma (it’s imported, aged, and the real good stuff). Although you don’t need a lot for the amount of asparagus in one bunch, eating it often wouldn’t be satisfying (at least to me it wouldn’t). Prosciutto is really salty, so there is no need to add any additional salt to this recipe.
This is what I do:
Take one bunch of asparagus. I use organic because they seem to be thinner than the conventional asparagus, which can be really thick and somewhat chewier. Separate a slice of prosciutto – it pulls apart at the fat seams, so it’s workable. Wrap prosciutto around asparagus from bottom to just before the top in a diagonal formation. Checkout out the facebook live video to see how: https://www.facebook.com/1001484664/videos/10220541772626586/?extid=k0incpVxSQikeHkU.
Once all the pieces are wrapped place on a baking pan (I use my Pampered Chef Large Bar Pan) http://pamperedchef.com/pws/lisagentile, bake at 350 degrees for forty minutes, or until you can see that prosciutto is crispy. You can even take one out of the oven, cool off and test. Some of the thicker pieces might need a little more time. Again, the reason I don’t give exact times is because your oven might be calibrated differently than mine. If I said to use convection in my recipe and you didn’t have a convection oven, you probably would think that you couldn’t cook this dish.