Prosciutto-Wrapped Roasted Asparagus

Recipe

Appetizer
Prosciutto-Wrapped Roasted Asparagus

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White and green asparagus wrapped with prosciutto and garnished with crumbled cheese

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3.67 out of 5 stars
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3 ratings

Recipe Data

10
Servings
15min
Prep
48min
Total

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    Description

    As a side dish or appetizer, these little bundles of joy are a sure way to get the family to try asparagus. We like to serve the balsamic syrup as a dipping sauce, but you can also drizzle it over the top. 

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    ¼ c.Hy-Vee Select balsamic vinegar
    1 tsp.Hy-Vee honey
    1 lbs.fresh asparagus, trimmed
    1 tbsp.Hy-Vee Select extra-virgin olive oil
    tsp.Hy-Vee salt
    tsp.freshly ground Hy-Vee black pepper
    6 oz.thinly sliced prosciutto
    Crumbled shallot and chive cheese, goat cheese or blue cheese, optional

    Directions

    1. Preheat oven to 425 degrees.
    2. Place balsamic vinegar and honey in a small heavy saucepan. Simmer over medium heat for 8 to 10 minutes or until reduced and slightly syrupy. Remove from heat and let cool.
    3. Place asparagus in a 15-by-10-by-1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
    4. Roast 10 minutes, stirring once. Cool for 10 minutes.
    5. Wrap one piece of prosciutto around 4 to 5 asparagus spears. Repeat with remaining asparagus and prosciutto.
    6. Place bundles on the baking pan and roast for 5 to 6 minutes, turning half-way through or until prosciutto is lightly browned and starting to crisp.
    7. Arrange on a serving platter. Serve balsamic syrup on the side. Sprinkle with cheese, if desired.

    Nutrition facts

    Servings

    60 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 490mg
    • Total Carbohydrates: 3g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 2%
    0%
    Iron 4%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.