Prosciutto Wrapped Asparagus
Wrap it with prosciutto. It is delicious! Give it a try this week.
Oh, how we love asparagus in our home.
First, it must be fresh! Frozen is OK but I can't do the canned -- too mushy!
I love sautéing fresh asparagus with EVOO and herbs in a skillet or in a one-pan dish with other veggies in the oven. But, I also LOVE it wrapped in prosciutto with homemade basil pesto and feta - YUM! This recipe is a family favorite.
Insider tip: Snapping the ends off the asparagus is quite therapeutic! Give it a try! :)
Fresh asparagus (snap the ends off - discard, compost, or freeze for later use (veggie broth))
Thinly sliced prosciutto (nitrate free)
Pesto (try this recipe)
Extra virgin olive oil (EVOO)
Baking sheet with [unbleached] parchment paper (easy clean up)
Take a slice of the prosciutto and lay it across the parchment paper. Top it with your choice of pesto (I used basil), add a couple asparagus spears, sprinkle with a pinch of feta cheese, then wrap it all up with the sides of the prosciutto.
Roast the wrapped asparagus in a 400° oven for 10 minutes and about half way through drizzle EVOO on the ends of the asparagus. The prosciutto cooks fast but if your asparagus is really thick, you may need to add a few more minutes to the roast time.
Cool for 2 minutes. This dish can be served alone or with a lean protein of your choice.
Naturally, asparagus is low in sodium but when prepared with prosciutto and feta, it increases the sodium level a lot. So, if you're watching your sodium intake, you may omit the feta cheese, and cut your prosciutto in half length-wise before roasting.
OR, simply cut the asparagus spears in half then coat in the pesto and sprinkle with cracked pepper. Roast for 10 minutes.
Benefits of asparagus per Live Science
Choose, eat, and live well! =)
Disclaimer: This information presented herein is not meant to diagnose or treat. It is for educational and entertainment purposes only. I am not a healthcare professional.
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