Prosciutto Wrapped White Asparagus with Zesty Lemon
This recipe for prosciutto wrapped white asparagus with the juice and zest of lemon has got to be the easiest thing ever to make. Whether grilled or baked it the perfect side dish to celebrate spring.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories119kcal
AutorElle
Ingredients
500gwhite asparagus
sliced prosciutto di Parma,enough for 1/2 a paper-thin slice per asparagus spear, each slice cut in half lengthwise
extra-virgin olive oil,for drizzling
sea salt and freshly ground black pepper,to taste
finely grated zest and juice of 1 large organic lemon
Trim off the woody ends of each asparagus and gently peel the outermost layer of the asparagus stalk with a vegetable peeler.
Wrap the asparagus stalks in 1/2 a slice of prosciutto, leaving the tips exposed.
Place the asparagus onto the prepared baking sheet, drizzle with a little olive oil and and season with salt and pepper.
Bake for about 15-20 minutes (cooking time depends on the thickness of the spears, and if you like your white asparagus quite tender then bake for an additional 5 minutes) until the prosciutto is a crispy golden brown and the asparagus tender. Be sure to give the baking sheet a good shake halfway through cooking, so the prosciutto has a chance to get crispy all around.
Transfer the asparagus to a serving plate, garnish with the lemon juice, zest and parsley. Serve warm or at room temperature. Enjoy!
Notes
If you have sumac in your pantry, then you can replace the lemon juice and lemon zest with about a teaspoon of ground sumac. This gives the asparagus a deep and rich lemony flavour.
If substituting green asparagus for white, then the stalks do not need to peeled and the cooking time will be less, depending on how tender or crisp you prefer the stalks.