Eating Seasonally: Prosciutto-Wrapped Roasted Asparagus
We've talked a lot about the benefits of eating seasonally in past blog posts (here and here as well). Now that it's spring, there's a whole new assortment of great produce items that are in season, including artichokes, asparagus, peas, shard, spinach, strawberries, and raspberries. So in the spirit of eating seasonally, we thought we'd share an incredibly simple spring recipe that involves asparagus. And to snub our noses at the swine-flu hullabaloo, this recipe from the Food Network also features prosciutto:
Prosciutto-Wrapped Roasted Asparagus
- 1 pound asparagus (about 19 stalks), trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 6 to 8 paper-thin slices prosciutto, halved lengthwise
Preheat the oven to 400 degrees F.
Place asparagus spears on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until asparagus is tender, about 15 minutes. Cool completely. Wrap each asparagus with about half a slice of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
--reported by Michael Fox