Tuesday, July 15, 2008

Prosciutto wrapped asparagus

That reminds me. Prosciutto wrapped asparagus. Another stupid easy dish, but people request that I make it at potlucks, so there you have it.

Clean and snap (you know that trick, right? If you believe the folks at America's Test Kitchen - that's totally unnecessary and a waste of plenty of good asparagus - they'll tell you just to cut an inch or so off the ends. The controversy rages on.) a bunch of asparagus or two, depending on how big a batch you're making.
Get enough prosciutto for each asparagus spear. You can use one large piece two spears (just tear it in half) but that's just wrong. More bacon!
I put my clean asparagus in a shallow baking dish and toss with olive oil, balsamic vinegar and garlic powder. I let it marinate in there for a little while as I do something else. Drink some wine, wash a dish, stare out the window, make whatever else I'm making to bring to the party. . . whatever.
Then I wrap a piece (or a half, if you must) of prosciutto around the asparagus - kind of like a barber pole; starting at one end and wrapping diagonally to the other.
I put these on a baking sheet and chuck into a 450 degree oven until the prosciutto looks brown and crispy and delicious, and Bob's your uncle.

Be prepared to fight off the hordes.

2 comments:

M. Quinn Sweeney said...

wrapped in pork = bliss.

Toni said...

How do you know I had uncles named Bob? You would have loved U.B.(Eur)'s fried sage hen but now you can't have it, because its a state bird or something. He did the same recipe with chicken. But I'm just teasing you with this because I have no idea what went into the dish. It had some kind of delicious gravy which went with the mashed potatoes. Comfort Food at its calorific best.