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Breakfasts

Prosciutto-Wrapped Asparagus

Apr 15, 2016

Prosciutto and asparagus is a classic combination. When asparagus is in season in the spring, it’s best to eat as much as possible.

Kids love wrapping the prosciutto around each piece of asparagus—it’s tacky enough to stick to itself. Plus, finger food is always popular!

You Will Need:

  • asparagus
  • thinly sliced prosciutto (about half as many slices as stalks of asparagus)
  • canola or olive oil, for cooking

Instructions:

1. Snap the ends off the asparagus wherever they naturally bend and break—it should be about an inch from the bottom of the stalks.

2. Cut the prosciutto slices in half lengthwise, crosswise or even on a diagonal (whichever works with the shape of the prosciutto slices) and wrap a piece around each asparagus stalk, leaving both ends exposed. The tackiness of the prosciutto should hold it in place.

3. Preheat a large, heavy skillet over medium-high heat and add a drizzle of oil. Lay the prosciutto-wrapped asparagus in the skillet, cooking as many at a time as there is room for (with enough space to roll them over), until they are heated through and the prosciutto is golden and has tightened around the asparagus. (Alternatively, bake on a parchment-lined sheet in the oven.)

Serves as many as you like.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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