Roasted Asparagus and Prosciutto Spears

If you are looking for a too-easy-to-believe appetizer, then Roasted Asparagus and Prosciutto Spears is the one. Requiring merely 3 ingredients, an oven and less than half an hour to prepare, the finger-licking results belie the ease. This recipe takes advantage of spring’s tender asparagus and salty prosciutto, which is always in season in our home. Baking crisps and coaxes the salt from the ham, while olive oil lightly naps the spears. Be sure to eat these warm straight from the oven – with your fingers.

Roasted Asparagus and Prosciutto Spears
Makes 12

12 asparagus, medium thickness
6 prosciutto slices, halved lengthwise
Extra-virgin olive oil
1/2 Lemon (ok, that’s a 4th ingredient, but it’s optional)

Preheat oven to 375 F. (190 C.)
Snap off the woody stems of the asparagus and trim the bottoms with a knife. Wrap a slice of prosciutto diagonally around the asparagus stalks, leaving the tips and base exposed. Brush the exposed bits of the asparagus with olive oil. Arrange on a baking tray. Roast until the asparagus tips are tinged brown and the prosciutto is crispy,  about 15 minutes. Remove from oven and arrange on a plate. Drizzle with a little lemon juice, if desired.

If you like this, you might enjoy these TasteFood recipes:
Asparagus and Prosciutto Pizza
Asparagus with Crispy Prosciutto and Tarragon Aioli
Crostini with Asparagus, Pecorino Cheese and Truffle Oil

or these recipes from the food blogs:
Savory Asparagus Bread Pudding from 101 Cookbooks
Grilled Asparagus and Prosciutto Panini from Panini Happy
Raw Asparagus Salad from A Veggie Venture

4 responses to “Roasted Asparagus and Prosciutto Spears

  1. Love this! What a great recipe for the spring.

  2. Pingback: Prosciutto Roll-ups with Arugula, Fennel and Parmesan | TasteFood

  3. If you want to make this truly amazing, soft boil an egg and dip the asparagus/prosciutto in the yolk. It’s transcendent.