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“The Hateful Eight” Italian-inspired Roasted Asparagus Bundles Wrapped in Prosciutto

Yields1 Serving

You won’t hate this taste of Italy, quite the opposite!

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

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

2

Season well with freshly ground black pepper and sprinkle with Parmesan cheese.

3

Divide asparagus into bundles of 2-3 stalks each.

4

Slice 6-8 slices of prosciutto 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. Or heat oven to 375 degrees F, place the bundles into an oven-proof dish and roast 10 minutes.

6

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

Nutrition Facts

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Serving size

Serves 4