Want to be the biggest hit at the next BBQ?
Or simply show stop at home with that first bite!
Prosciutto Wrapped Asparagus is so easy but also oh-so-mouth-watering… as if asparagus was meant to be with prosciutto, forever and always – Amen!
This lectin-free recipe that is always a crowd pleaser.
Prosciutto-Wrapped Asparagus
- 1 bunch asparagus
- 1 package prosciutto
- 3 tbsp olive oil
- 2 tsp lemon or balsamic vinegar
- salt/pepper (to taste)
- parmesan cheese (optional)
- Heat the oven to 450 degrees. Take out a cookie sheet and line with tin foil.
- Wash asparagus and trim off the stems (about a 1/2”).
- I prefer to tear each prosciutto piece in half lengthwise. Take each sectioned piece of prosciutto for one asparagus stalk and wrap delicately (yet firm) around the midsection. Wrap each asparagus with prosciutto until all stalks are gone.
- Place on the cookie sheet evenly dispersed, they can be right next to each other. However, no stacking- they need to be lined along like little soldiers; proud and straight!
- Drizzle with olive oil. Take the palm of your hand and roll over the stalks to rotate and coat the asparagus evenly. Add salt and pepper evenly.
- Place in the oven and bake for 10-14 min, depending on your oven. I would take a sneak peek – you want you stalks slightly browned.
- Pull out of the oven and place on a serving dish.
- Sprinkle with either lemon juice or balsamic vinegar. Optionally garnish with parmesan cheese.
Want More Lectin-Free Vegetable Recipes?
Cumin-Coated Wild Shrimp, Manchego, & Fennel Salad
