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A simple appetizer recipe with thin slices of prosciutto wrapped around fresh, organic asparagus spears and broiled until crispy.
- 36 thin organic asparagus spears (1 to 1-1/4 lbs)
- 12 thin slices prosciutto
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- Freshly ground black pepper, to taste
Preheat the oven to 425°F, and coat a shallow baking sheet with nonstick spray. Trim 1 to 1-1/2 inches from the bottom of the asparagus spears, wash and pat dry. Slice the prosciutto lengthwise into thirds and wrap the middle section of each asparagus spear with a strip of prosciutto and arrange in a single layer on the prepared baking sheet.
In a small bowl, whisk the olive oil and balsamic vinegar together. Brush half of the mixture onto the asparagus and grind some black pepper over the top. Roast for 5 minutes, or until the asparagus starts to wilt and turn slightly brown. Remove from the oven, brush again with the remaining oil and vinegar mixture, then return to the oven for another 3 to 5 minutes, or until the thickest part of the asparagus is tender. Grind a little more pepper over the top if desired. Transfer to a plate and serve immediately.Recipes Home
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