This was a fun and relatively easy addition to Jessica's bridal shower this past weekend. I found the original recipe on chow.com, but my modified version appears below.
Ingredients:
2 pounds asparagus (about 40 medium spears), washed and with the hard ends snapped off
Prosciutto, thinly sliced (and with the slices themselves cut in half lengthwise)
Olive oil
Black pepper, finely ground
Balsamic Reduction, for glazing (See below.)
Procedure:
1) Drizzle the spears with olive oil and gently roll to coat evenly. Sprinkle lightly with pepper.
2) Starting just under the "floret" of the asparagus, gently wrap each spear in a spiral all the way down, barely overlapping the edges of the prosciutto.
3) Place them on a lined baking sheet, as close together as possible without touching. (If they're touching, they'll steam inside and stay soft instead of crisping up.)
4) Brush lightly with Balsamic Reduction.
5) Broil for 3 minutes, then remove pan from oven and gently roll spears over. Glaze the other side.
6) Continue to broil until asparagus is lightly charred in spots and prosciutto is crispy and brown, about 3 minutes more.
NOTES: You want to get the largest asparagus spears you can find, that still seem tender. If they're too thin, the proportion of prosciutto-to-asparagus will be too much and they'll taste overly salty.
Also, I lined my baking sheet with parchment paper. For the last few leftovers that wouldn't fit, my husband didn't line the pan, and the pan was horrible to clean up!
Balsamic Reduction:
1/3 C. balsamic vinegar
2 Tbsp. honey
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground
Bring to a boil. Reduce heat and simmer lightly until reduced to 1/4 C., about 10 minutes.
NOTE: It thickens as it cools. You'll want to cool it some before brushing it onto the spears so it will stick nicely.
Ingredients:
2 pounds asparagus (about 40 medium spears), washed and with the hard ends snapped off
Prosciutto, thinly sliced (and with the slices themselves cut in half lengthwise)
Olive oil
Black pepper, finely ground
Balsamic Reduction, for glazing (See below.)
1) Drizzle the spears with olive oil and gently roll to coat evenly. Sprinkle lightly with pepper.
2) Starting just under the "floret" of the asparagus, gently wrap each spear in a spiral all the way down, barely overlapping the edges of the prosciutto.
3) Place them on a lined baking sheet, as close together as possible without touching. (If they're touching, they'll steam inside and stay soft instead of crisping up.)
4) Brush lightly with Balsamic Reduction.
5) Broil for 3 minutes, then remove pan from oven and gently roll spears over. Glaze the other side.
6) Continue to broil until asparagus is lightly charred in spots and prosciutto is crispy and brown, about 3 minutes more.
NOTES: You want to get the largest asparagus spears you can find, that still seem tender. If they're too thin, the proportion of prosciutto-to-asparagus will be too much and they'll taste overly salty.
Also, I lined my baking sheet with parchment paper. For the last few leftovers that wouldn't fit, my husband didn't line the pan, and the pan was horrible to clean up!
Balsamic Reduction:
1/3 C. balsamic vinegar
2 Tbsp. honey
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground
Bring to a boil. Reduce heat and simmer lightly until reduced to 1/4 C., about 10 minutes.
NOTE: It thickens as it cools. You'll want to cool it some before brushing it onto the spears so it will stick nicely.
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