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Prosciutto-wrapped asparagus is a simple yet elegant dish, combining the freshness of tender asparagus with the salty richness of prosciutto. It’s a perfect appetizer or side dish for a fancy dinner or a casual meal. The light seasoning with lemon and parsley elevates the flavors without overpowering the main ingredients.
Ingredients
- 250g asparagus tips or white asparagus
- 40g prosciutto (Parma ham)
- Olive oil
- Sea salt, to taste
- ½ organic lemon (juice and zest)
- Fresh parsley, chopped
For parsley potatoes:
- 500g potatoes
- 1 bunch fresh parsley
- Salt, to taste
- 1 tablespoon butter
Method
- Preheat the oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Prepare the asparagus: Trim off the woody ends of the asparagus tips. If you’re using white asparagus, peel them carefully to remove the tough outer layer.
- Wrap the asparagus: Wrap each asparagus spear with half a slice of prosciutto, leaving the tips and ends exposed.
- Bake the asparagus: Place the wrapped asparagus on the prepared baking sheet, drizzle with olive oil, and season with sea salt. Bake for about 15 minutes, flipping halfway through, until the prosciutto is golden and crispy. For thicker white asparagus, the cooking time may be slightly longer.
- Finish with lemon and parsley: Once baked, remove the asparagus from the oven and sprinkle with freshly squeezed lemon juice, lemon zest, and chopped parsley.
- Prepare the parsley potatoes: While the asparagus is baking, wash the potatoes and cook them in salted boiling water until tender (20-40 minutes, depending on their size). Peel and quarter the potatoes once cooked.
- Coat the potatoes in butter and parsley: In a pan, melt the butter and toss the quartered potatoes in it. Add the chopped parsley and stir until the potatoes are well-coated.
Serve the prosciutto-wrapped asparagus alongside the parsley potatoes for a balanced and delicious meal. Enjoy!