Wrap each Asparagus spear with a slice of Prosciutto.
Arrange the Prosciutto Wrapped Asparagus on a baking sheet.
Drizzle with Extra virgin olive oil and season with Fleur de sel and Black pepper.
Bake for 12-15 minutes, or until the Prosciutto is crispy and the Asparagus is tender-crisp.
While the Asparagus is baking, prepare the Balsamic Reduction: In a small saucepan, bring Balsamic vinegar to a simmer over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until the vinegar has thickened to a syrupy consistency. Let cool slightly.
Drizzle the Balsamic Reduction over the baked Asparagus before serving.
Ingredients
4
1 pound450 gAsparagus-thin spears
6 ounces170 gProsciutto-thinly sliced
1/2 cup120 mLBalsamic vinegar-high quality
1 tbsp15 mLExtra virgin olive oil
1/4 tsp1.25 mLFleur de sel
1/8 tsp0.625 mLBlack pepper-freshly cracked
Equipment
Baking sheet
Small saucepan
Instructions
Preheat oven to 400°F (200°C).
Trim the woody ends off the Asparagus.
Wrap each Asparagus spear with a slice of Prosciutto.
Arrange the Prosciutto Wrapped Asparagus on a baking sheet.
Drizzle with Extra virgin olive oil and season with Fleur de sel and Black pepper.
Bake for 12-15 minutes, or until the Prosciutto is crispy and the Asparagus is tender-crisp.
While the Asparagus is baking, prepare the Balsamic Reduction: In a small saucepan, bring Balsamic vinegar to a simmer over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until the vinegar has thickened to a syrupy consistency. Let cool slightly.
Drizzle the Balsamic Reduction over the baked Asparagus before serving.
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