{"id":59253,"date":"2015-04-25T04:00:54","date_gmt":"2015-04-25T03:00:54","guid":{"rendered":"https:\/\/ellerepublic.de\/weisser-spargel-in-parmaschinken-eingerollt-mit-zitrone\/"},"modified":"2020-05-27T17:02:48","modified_gmt":"2020-05-27T15:02:48","slug":"prosciutto-wrapped-white-asparagus","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/prosciutto-wrapped-white-asparagus\/","title":{"rendered":"Prosciutto Wrapped White Asparagus with Zesty Lemon"},"content":{"rendered":"

I adore simple, healthy recipes that pack a ton of flavor. And this one, prosciutto wrapped white asparagus with the alluring scent and flavors of bright and zingy lemon has got to be the easiest thing ever to make. You could even skim this one down to the very basics \u2013 prosciutto and asparagus \u2013 plus a dash of olive oil, salt and pepper and simply bake it or toss it on the grill. It\u2019s that simple. Though, since I love salty prosciutto with a little tang of lemon, I like to drizzle my asparagus with fresh lemon juice and a little zest — the lemon juice soaks of the salty flavor of the prosciutto, making a delicious sauce. You decide. Both ways are super tasty.<\/p>\n

\"Peeled<\/a><\/p>\n

Spargelzeit – spring time with asparagus in Germany<\/h2>\n

For this recipe you can use either green or white asparagus. I choose white since it\u2019s still rather a novelty for me, even after all my years in Germany. I am simply fascinated by Spargelzeit <\/a>(literally translating to \u201casparagus time\u201d) and Germany’s spring Spargel fever. First the sheer volume — some 81,000-tons annually, of which, more than half is consumed domestically, then there’s the business sorting it all by the different types. And yes, there is a very precise system — close attention is payed to the diameter (bigger is better), tightly closed tips (indicating freshness), whether they are straight or crooked, and if there is any purple coloring, which is considered a flaw. Impressive.
\n\"Prosciutto<\/a><\/p>\n

You can either use a full slice of prosciutto to wrap the asparagus or slice it lengthwise in half and wrap the spears with a thinner layer. Which by the way, also has its advantages – the thinner the prosciutto is, the crispier it will get! So slice it into two strips, wrap it so it just barely overlaps around the spear. Otherwise, go to town and enjoy ever little bit by wrapping the stalks in a full blanket of deliciously salty prosciutto.<\/p>\n

\"Prosciutto<\/a><\/p>\n

<\/div>
\n \n
\n
\"Prosciutto<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Prosciutto Wrapped White Asparagus with Zesty Lemon<\/h2>
<\/div>\n