As a former picky eater, I can’t think of a better way to make strong tasting vegetables (like asparagus) more palatable than by wrapping them in bacon! Perhaps dousing them in cheese sauce works as well, but that’s a different topic altogether.
These asparagus spears aren’t wrapped in regular bacon but instead thin slices of smoked prosciutto, a type of Italian cured ham. From a health perspective it’s smart to limit the consumption of meat products, especially cured and non-lean meats, but I like prosciutto because it’s shaved paper thin. This means that each piece doesn’t pack a significant fat or calorie punch. It’s more of an accent, if anything.
Prosciutto-wrapped asparagus is a great party appetizer, particularly in the spring when asparagus is in season. Be sure to choose spears that aren’t too thick, otherwise the asparagus won’t be tender enough after cooking.
- 1 bunch asparagus (about 20 spears), woody ends trimmed
- 10 thin slices prosciutto, halved lengthwise
- 1 tsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Pre-heat broiler. Wrap a prosciutto slice around each asparagus spear. Arrange on a parchment-lined baking sheet in a single layer, drizzle with olive oil and season with salt and pepper. Broil, flipping once halfway through cooking, until asparagus is fork-tender and prosciutto is beginning to crisp, about 10 minutes total. Arrange on a serving plate and serve immediately.