Satisfaction Guaranteed: Parmesan Prosciutto Wrapped Asparagus Appetizer

​Summer is here and so are picnics, bbq's and family parties! A fast, simple and savory appetizer that packs a green punch with an Italian flair is prosciutto wrapped asparagus. It takes 5 minutes to prepare and 10 minutes to cook. 

The key is choosing Parmigiano Reggiano cheese and a quality Parma or San Daniele Prosciutto. Two regions in Italy that are known for their excellence in curing meats.

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Ingredients:

• 1 lb thick asparagus spears
• 1 tbsp olive oil (try The Olive Taps Spicy Garlic Parmesan infused olive oil.
• 1/8 tsp salt (prosciutto is salty so you may eliminate if needed)
• 1/8 tsp freshly ground black pepper
• 1/2 lb thinly sliced prosciutto
• 2 finely chopped garlic cloves
• 1-2 oz Parmigiano Reggiano cheese
• Method:
• Preheat oven to 425F.
• Choose a medium to thick spear asparagus, thin are hard to wrap.
• Trim an inch off the end of the spears.
• Place the asparagus spears on parchment paper on a sheet pan, and drizzle with olive oil. Try Spicy Garlic Parmesan infused olive oil from The Olive Tap.
•  Salt and pepper. Toss well to coat.

*Choose a high quality prosciutto, Parma and San Daniele are regions in Italy both known for their excellent prosciutto. 

• On a cutting board, cut prosciutto slices in half.
• Roll each asparagus spear with the prosciutto covering the middle portion of the spear. Then arrange in a single layer on the sheet pan.
• Shave Parmigiano Reggiano cheese over the top. Sprinkle chopped garlic clove over the center of spears.
• Bake for about 10 minutes or until the prosciutto presents a crispy appearance. There will be a sizzling of fat and oil from the meat.
• The asparagus should be somewhat firm, but tender. It should wiggle slightly when picked up, or taste to determine the level of firmness.
• Grate more Parmigiano Reggiano, salt and pepper to taste and enjoy!
• Beware, they disappear quickly. Make a couple of sheets!

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