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Satisfaction Guaranteed:   Parmesan Prosciutto Wrapped Asparagus Appetizer

6/20/2020

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​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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    by​
    JoAnne Pavin
    My mission is to bring  the celebration of the meal back to the forefront of our culture. Gathering around a table enriches family, friend and community relationships. Let's eat together!

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  • HOME
  • About
    • JOANNE PAVIN
    • THE MEAL 2021
  • THE MEAL STORE
    • 2021 YEAR SUBSCRIPTION NOW OPEN
    • 2021 YEAR SUBSCRIPTION NEW- DIGITAL
    • WINTER HOLIDAY DIGITAL ISSUE 2020
    • WINTER HOLIDAY PRINT ISSUE 2020
    • FREE DIGITAL FALL HARVEST 2020
    • FALL HARVEST ISSUE 2020
    • SUMMER ISSUE 2020
    • SPRING ISSUE 2020
    • WINTER HOLIDAY ISSUE 2019
    • FALL HARVEST ISSUE 2019
    • SUMMER ISSUE 2019
    • SPRING ISSUE 2019
    • HOLIDAY ISSUE 2018
  • Newsletter
    • WINTER HOLIDAY 2020
    • FALL HARVEST 2020
    • SUMMER 2020
    • SPRING 2020
    • SEPTEMBER 2019
    • JULY 2019
    • FEBRUARY 2019
  • BLOG
  • KIDS MEAL
    • MOMS
  • Contact