Prosciutto Wrapped Asparagus

Tools Used: Perforated Baking Sheet, Bonmat, Santoku Chef Knife, FRENCH PANTRY Pep Rally, FRENCH PANTRY Traditional Balsamic, Le Petite Grater

Ingredients

• 6 ounces sliced prosciutto

• 1 pound asparagus, end trimmed

• 1 tablespoon olive oil

• FRENCH PANTRY pepper from Pep Rally

• FRENCH PANTRY Traditional Balsamic

• Parmesan cheese, freshly grated (optional)

• Lemon zest, optional

Directions

• Preheat the oven to 400 degrees F.  Place a Bonmat on a Perforated Baking Sheet.  

• Trim the tough ends off of the asparagus.  Take the prosciutto slices and cut in half horizontally so you have long strips to wrap.  

• Wrap each asparagus tightly with a piece of prosciutto.  Place on the Bonmat with little room between each one.  Drizzle with olive oil and sprinkle with freshly ground pepper.  

• Bake for 8-10 minutes until the asparagus are bright green, tender yet firm, and can be pierced easily with a fork.  

• Serve with a sprinkle of parmesan and lemon zest, or drizzle the FRENCH PANTRY Traditional Balsamic.  

* This makes an easy appetizer, or an addition to a brunch, or a charcuterie board.  This reminds me a lot of Spring but can be made anytime of the year. The asparagus can be wrapped up to a day in advance, stored in the fridge, and then baked right before serving.  

Prosciutto is the Italian word for ham in the United States.  Prosciutto is a fatty cut of meat that, when sliced thinly, has a sweet meaty flavor with a pleasant edge of saltiness, and a buttery texture that melts in your mouth.  

Download the recipe here.