Prosciutto-wrapped asparagus spears
2
- Prep Time15 mins
- Total Time15 mins
- Makes24 spears
Andreas Trauttmansdorff
Ingredients
1 bunch asparagus, about 250 g
6 slices prosciutto
1/2 cup coarsely grated parmesan
1 tbsp olive oil
Instructions
Partially fill a large frying pan with water. Bring to a boil over high heat. Meanwhile, snap tough ends from asparagus and discard. Cut each prosciutto slice in half lengthwise, then in half crosswise. Using the large holes of a box grater, grate Parmesan onto a plate. Pour oil into a small bowl.
Add asparagus to boiling water. Boil, covered, until tender-crisp, 2 to 3 minutes. Drain and immediately plunge into a bowl of cold water. Drain, then pat dry with paper towels.
Roll a slice of prosciutto diagonally around middle of 1 asparagus spear, leaving asparagus tip exposed. Lightly brush prosciutto with olive oil. Dip prosciutto part in cheese and twirl to lightly coat. Place on a platter. Repeat with remaining prosciutto, asparagus and cheese. Spears will keep well, covered with plastic wrap, in the refrigerator up to 2 hours.
Nutrition (per serving)
Calories 19, Protein 1.4g, Carbohydrates 0.4g, Fat 1.4g, Fibre 0.1g, Sodium 62mg.
There's no easier appetizer than these bright green asparagus spears wrapped in prosciutto robes with a grated Parmesan coating.
Make Ahead
Prepare asparagus, wrap in paper towels and store in a sealed plastic bag. Grate cheese and store in a separate sealed plastic bag. Refrigerate both up to 1 day. Assemble up to 2 hours before serving.