I love making these little bundles as appetizers for parties. Hard not to love vegetables wrapped in prosciutto . . . or really anything wrapped in prosciutto.
Some people avoid asparagus because they absolutely cannot stand the “smell” it causes when metabolized (most of you know the smell I’m talking about). Interestingly enough, some studies have shown that everyone gets “the smell,” however, it has been stated that only about 22 percent of the population has the autosomal gene that enables them to smell the compounds.
Asparagus season is usually in the spring; however, you can very often find it available year-round. Look for asparagus to be firm to the touch, bright green stalks with tips that are tightly closed. Diameter is up to you, but I very much prefer the thinner stalks.
3 ounces prosciutto
1 bunch thin asparagus, trimmed
2 teaspoons olive oil
½ cup balsamic vinegar
1 clove garlic, peeled and smashed
- Preheat oven to 425°F (220°C).
- Working carefully, cut prosciutto pieces in half lengthwise, so each piece is about 1–2 inches (2–4 cm) wide and 3–4 inches (8–10 cm) long.
- Cut asparagus spears to an even length (I like to make mine about 4 inches (10 cm) long, reserving the ends for use in other recipes).
- Wrap 3 spears together in 1 piece of prosciutto, and place on large sheet pan.
- Drizzle with olive oil and sprinkle with black pepper. Place in oven and cook for about 10 minutes or until asparagus is somewhat softened.
- Meanwhile, in a small sauce pan, heat balsamic and garlic over medium heat until simmering.
- Reduce heat and let simmer, reducing vinegar until syrupy, being careful not to burn.
- Discard the garlic, and drizzle syrup over asparagus spears. Serve immediately.
Variations—If dairy is part of your life or something you add in once in a while, these are really tasty with some goat cheese wrapped inside the prosciutto. You can also grill these to get more of a smoky flavor. If you prefer not to use the balsamic, these are extremely tasty as is!