Summer Entertaining: Asparagus Wrapped in Prosciutto
Summer parties are in full swing and asparagus season is still lingering. For the easiest party appetizer, just wrap grilled asparagus spears in luscious prosciutto and call it a day. (And the carb-haters in the crowd will thank you.) The silky, salty meat and the herbaceous asparagus are a natural pairing so serve it while the asparagus is still around.
1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Preheat the oven to 400 degrees F or preheat the grill to high.
Snap the dry stem ends off each asparagus and place them on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. If grilling, brush the asparagus with olive oil and grill for about 3-4 minutes per side, depending on the size of the asparagus. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, leaving the tips exposed. Arrange on a platter and serve at room temperature.