Prosciutto-Tied Asparagus
In a nod to nouvelle cuisine, graceful asparagus takes a bow—with colorful prosciutto. The artful presentation makes a pretty plate for company or is a fun way to coax kids—and everybody else—into trying something different.
In a nod to nouvelle cuisine, graceful asparagus takes a bow—with colorful prosciutto. The artful presentation makes a pretty plate for company or is a fun way to coax kids—and everybody else—into trying something different.
Ingredients
1 pound thin asparagus, ends trimmed
1 package (3-ounce) prosciutto, Columbus®
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice, ReaLemon®
Salt and pepper
Directions
Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut proscuitto slices lengthwise into two thin strips. Gather two to three asparagus spears and carefully tie prosciutto into a knot around asparagus bundle. Continue until all ingredients are used and place asparagus bundles on prepared baking sheet.
In a small bowl, whisk together olive oil and lemon juice. Drizzle over asparagus. Season to taste with salt and pepper. Roast in preheated oven for 8 to 10 minutes.
