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Roasted Asparagus Bundles Wrapped in Jamón

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 1 lb (about 20 stalks) of asparagus spears
 6-8 paper-thin slices of Jamón, cured Spanish ham*
 1 tbsp extra virgin olive oil
 Freshly ground pepper
 ½ cup freshly grated Reggiano Parmesan
 Shaved Reggiano Parmesan
 1 lemon, quartered
1

Snap ends off tough ends of the asparagus, rinse well, pat dry and sprinkle liberally with olive oil.

2

Season well with freshly ground black pepper and sprinkle the parmesan cheese.

3

Divide asparagus into bundles of 2-3 stalks each.

4

Slice 6-8 slices of Jamón in half lengthwise, carefully wrap around the centre of the asparagus bundle, exposing the tips and dust with shaved parmesan cheese.

5

Place bundles on barbeque grill and grill until prosciutto is just cooked and asparagus is still crunchy.

6

Or heat oven to 375 degrees F, place the bundles into an oven-proof dish and roast 10 minutes.

7

Arrange on a platter, serve at room temperature with a lemon wedge.

Nutrition Facts

0 servings

Serving size

Serves 4