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• 1 pound asparagus (about 20 stalks)
• Olive oil
• Sea or Kosher salt and freshly ground pepper
• 6-8 thin slices of prosciutto
Preheat oven to 400 degrees. Snap off tough bottoms of asparagus. Peel asparagus stems with a peeler. Place on a cookie sheet or shallow baking pan. Drizzle olive oil and sprinkle salt and pepper over all. Toss well to coat. Roast until asparagus is tender, about 15 minutes. Cool completely. Wrap each stalk with 1 piece of prosciutto (1/2 slice), exposing tips. Serve at room temperature.
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