Asparagus is one of my all-time favorite veggies. The lovely springtime stems are tied for first place with my other fave, green beans. I could eat boatloads of both, and usually in a similar preparation: lightly steamed, then sauteed with garlic, olive oil, S&P. But during Spring Break, I was reminded of one of the most amazing asparagus dishes. This may be the tiebreaker...
After choosing our delicious main course, my friend Sarah and I stumbled upon Giada's recipe for Prosciutto-Wrapped Roasted Asparagus. It's hard to decide what was more appealing about the recipe...the deliciousness or the simplicity.
Roasting intensified the sweet, nuttiness of the asparagus and made the tips crispy (which I love). And after letting them cool, we got to wrap each one in a little prosciutto overcoat. Just half a slice for each spear, enough to transform the humble vegetables into scrumptious superstars.
Simple. Savory. So amazing.
So what's your favorite veggie? What's your favorite way to prepare it? If you're looking for a new favorite, check out the recipe below.
Roasted Asparagus Wrapped in Prosciutto
from Giada De Laurentiis's Everyday Italian
12 asparagus spears [about 1 pound], trimmed
1 TB olive oil
1 tsp salt
1 tsp freshly ground pepper
6 paper-thin slices of prosciutto, halved lengthwise
Preheat the oven to 450 degrees. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.
Makes 6 appetizer servings or 3 side servings.