Crispy Prosciutto-Wrapped Asparagus

Name: Crispy Prosciutto-Wrapped Asparagus
Prep time: 10 min
Total time: 35 min
Yield: 34 pieces
Ingredients: 34 medium asparagus spears, ends trimmed (about 1 1/2 pounds); 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper; 17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)

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34 pieces Easy

Total: 35 mins

2 Ratings

Ingredients (5)

34 medium asparagus spears, ends trimmed (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)

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Nutritional Information

Calories19
Fat0.91g
Saturated fat0.23g
Trans fat
Carbs0.84g
Fiber0.44g
Sugar0.38g
Protein2.07g
Cholesterol4.09mg
Sodium157.72mg
Nutritional Analysis per serving (34 servings) Powered by

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Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail.

What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears.

by Lisa Lavery

What to buy

Nordic Ware Natural Aluminum Half Sheet Baking Pans, 2 for $16.99 on Amazon

These rust-proof sheet pans are perfect for baking and roasting all sorts of things from veggies to cookies, and they're rimmed so nothing rolls off.
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Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork

Instructions

1Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
2Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside.
3Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
4Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more.

Wine Pairing

2011 Mauro Molino Barolo

This uber-premium Italian wine is effusive in aroma, with dried rose petals, sweet cherry and clove.
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