The Hungry Housewives
We were at Housewife Jody’s home for an evening get together (since summer makes it so hard to do brunch!), and she made lots of yummy goodies with my favorite being these wrapped asparagus. This recipe was one she had torn out of a magazine back in 2001 so I’m glad she saved it- thank you for sharing!
Asparagus with Prosciutto Ribbons & Warm Balsamic Vinaigrette
Choose asparagus spears as thick as your little finger so they’ll be tender when the prosciutto is crisped. Ask for meat that’s cut into think, even slices if shaved is too fine, the prosciutto ribbons may fall apart.
- 2lb asparagus
- 1 tbsp olive oil
- 6 slices prosciutto (about 4 oz)
- Pinch of salt
Vinaigrette-
- 1/3 cup balsamic vinegar
- 3 tbsp olive oil
- Pinch each of salt and granulated sugar
- 1/2 tsp Dijon mustard
Bending each asparagus spear to find natural breaking point, snap off end;diagonally trim. Place spears on rimmed baking sheet. Drizzle with oil; roll until coated.
Cut prosciutto lengthwise into 1/2″ wide strips. Wrap each strip around 2 asparagus spears. Replace on pan (make ahead- cover with plastic wrap; refrigerate for up to 4 hours).
Sprinkle with salt. Roast in 425* oven for 810 minutes or until asparagus is tender and prosciutto is crisp.
Vinaigrette: meanwhile, in small saucepan over medium heat, bring vinegar, oil, salt and sugar to boil; reduce heat and simmer, swirling pan gently for 2 minutes. Remove from heat; whisk in mustard (make ahead: cover and refidgerate for up to 4 hours; reheat to serve).
Arrange asparagus on warmed serving platter; drizzle with vinaigrette. Makes 6 servings.
Jody served hers with a Spinach Salad (see recipe from previous post here), Stuffed Potatoes with Homemade Herbed Garlic Cheese, Summer Pasta Salad, and Chicken Kabobs with Polynesian Curry Dip. Yum, yum, and yum!
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