I’ve made this quick and easy recipe that I found on Chow.com. It is elegant and impressive but doesn’t take a lot of time. Great for brunch when you are coming home from Easter services and have a hungry crowd to feed. I send everyone out for one more Easter Egg Hunt while things go in the oven. It is great as an appetizer, too!
It is perfectly fine to do all but the broiling ahead of time. Just take the baking sheet out of the refrigerator and let it come to room temperature – about 20 minutes or so.
- 34 medium asparagus spears, ends trimmed (about 1½ pounds)
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)
- Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element.
- Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper.
- Using your hands, toss until the spears are evenly coated with the oil.
- Transfer them to the large plate and set the baking sheet aside.
- Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto.
- Place on the baking sheet.
- Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet.
- (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
- Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over.
- Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more.
- Serve warm or at room temperature.
Photo via Lisa Lavery/Chow.com