Prosciutto is simply the Italian word for ham. To make prosciutto, a quality piece of ham is salted and then air dried for up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. Prosciutto tastes slightly salty and sweet, but has a soft almost melt in your mouth texture. It is simply delicious and best eaten alone or paired with another ingredient that lets its flavor shine through.
Roasted asparagus and prosciutto isn't so much a recipe as it is a method for putting together a beautiful and tasty appetizer. Don't stop at combining prosciutto with asparagus- here's a few other easy ideas:
*wrap pre-boiled baby potatoes in prosciutto, sprinkle with pepper and roast until crisp
*bundle prosciutto around beautifully ripe figs and drizzle with honey
*pair prosciutto with cut honeydew or cantaloupe
*simply arrange on a platter with cheeses, olives and grapes for an easy appetizer
*enclose scallops with prosciutto and caramelize over medium high heat until tender
*fold prosciutto around chicken or fish and bake until done. The proscuitto will create a crisp crust that helps keep the meat juicy
*toss prosciutto in cooked pasta with creme fraiche and lemon zest
you get the idea, right? Prosciutto is a super easy and versatile ingredient that can be enjoyed in so many ways. And now, without further pause, here's the 'recipe' for roasted asparagus and prosciutto. Mangia!
olive oil
prosciutto
asparagus spears (woody bottom stems removed)
freshly ground pepper
Heat oven to 400 degrees. Meanwhile, wrap asparagus with prosciutto, place in a roasting pan, brush lightly with olive oil and sprinkle with pepper. When all asparagus are ready, roast in oven for about 10 minutes (depending on thickness of asparagus) or until asparagus are tender but still firm enough to pick up with fingers. No overcooked veggies, please! Eat immediately
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