Thursday, April 2, 2015

Prosciutto Wrapped Asparagus

Perfect Pairing:  Easter dinner


37 days!!  37 days until I am a married woman.  I can hardly believe the wedding is so close.  I apologize to everyone in my life who encounters me, because I seem to have forgotten how to discuss anything but the wedding.  Blogging and choreographing new Zumba routines have also moved to low priority.  Stick with me!  I will be back.  There are actually be a few food related wedding items in the works, and I plan on writing about them here.  So many fun things.

Speaking of fun things…. My bachelorette party.  Holy smokes, was that a great weekend!  I was overwhelmed when 23 beautiful ladies joined me to celebrate finding the most amazing man. 


The weekend included a fun game night (wedding themed Cards Against Humanity) with my out of town besties.


A private Zumba class with all of my favorite routines and ladies.  Before and After.




Then an incredible cocktail party, lingerie shower, dinner, and night on the town.







Of course we had amazing food!

My incredible Maid of Honor!




This about sums it up.  My feet still hurt.


This is a cooking blog, right?  Right!  Prosciutto wrapped asparagus!!  I made these bundles for the man alongside some killer meatloaf and they were amazing. 


Asparagus is quickly blanched in boiling water and then plunged into an ice bath, then wrapped in salty prosciutto (that gets crispy in the oven) and topped with freshly grated parmesan and salt and pepper.  Yum.


These adorable bundles would be great at your Easter meal.  You can do all of the prep ahead of time and then throw them in the oven 15 minutes before the meal.

They are surprisingly good leftover.  Just put them under a low broiler until warmed and re-crisped. 

Prosciutto Wrapped Asparagus

Lindsay at Perfecting the Pairing


  • 2 bunches asparagus, trimmed
  • 5-7 slices prosciutto
  • 1 Tb olive oil
  • Freshly grated parmesan, to taste
  • Salt and pepper, to taste


Bring a large pot of salted water to a boil.  Preheat the oven to 375 degrees F.  Fill a large bowl with cold water and two handfuls of ice. 

Drop the trimmed asparagus into the boiling water and cook for 2.5 to 3 minutes.  Remove and drop immediately into the ice bath.  Allow to soak for about 2 minutes.  Remove from ice bath and dry on paper towels. 

Spray a cookie sheet with cooking spray.  Wrap about seven spears of asparagus in a slice of prosciutto.  Lay on prepared pan, loose ends down.  Continue through all asparagus.   Using a pastry brush, brush the olive oil on the asparagus and prosciutto.  Grate fresh parmesan over the top and sprinkle with salt and pepper.  Bake for 15-18 minutes until the prosciutto is slightly crispy and the cheese is melted.  

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