I am happy to eat asparagus all year round. It adds something extravagant to all manner of soups, pastas, salads and sides. Frozen, pickled and canned options work well as an add on for so many of my favorite go to recipes. Still, there is something special about the spring harvest of local asparagus. This simple recipe is a celebration of spring's green giant and an easy yet elegant addition to a special meal.
- 22 medium asparagus spears, ends trimmed, about 1lb
- 1 tbsp olive oil
- 1/8 cup grated romano cheese
- coarse sea salt
- Butchers black pepper
- 22 thin slices prosciutto, about 8oz
Line a baking sheet and dish with parchment paper.
In the baking dish coat the asparagus with oil and then toss with cheese. Starting just under the scaled tip of the asparagus, wrap each spear with a slice of prosciutto. Place on the baking sheet. Repeat with the remaining asparagus. Keep the asparagus from touching to avoid steaming.
Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
This recipes is much better when the stalks are crispy. 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.
Prepare a grill for direct-heat cooking over medium/hot charcoal or medium/high for gas.
Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
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Photo Credit: Julie Cecchini