Prosciutto Wrapped Asparagus with Asiago Cheese

Prosciutto Wrapped Asparagus with Asiago Cheese

We’ve never been ones to subscribe to the whole hiding vegetables in other foods business but we are big on dressing vegetables up. And by accessorizing them we mean slathering them in cheese. Listen, it’s obvious cheese makes everything better. It’s why we can whip together an easy cheese sauce before our kid’s can say, “I hate broccoli!” but sometimes even the creamy and gooey gorgeousness of a cheese sauce gets old. And what do you do? You call in salty meat!

We think asparagus is a great way to get kids to love vegetables. Ok, don’t roll your eyes. We’re serious. It’s why we have a recipe that turns them into fries. After all, asparagus is easy for toddlers to manage with their hands, they taste better when roasted (read: throw them on a baking sheet and be done), and get along great with cheese, pouched eggs and, you guessed it, benefit from a scarf of salty prosciutto wrapped around their stalks. This recipe isn’t just a ploy to get your kids to enjoy the spears but also a great entertaining dish since it looks so lovely on a platter and comes together in a snap.

Photo by Ashley van der Laan

Prosciutto Wrapped Asparagus with Asiago Cheese

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 4 servings

Ingredients

  • 1 bunch asparagus, tough ends snapped off
  • ½ lb. thinly sliced prosciutto
  • olive oil
  • 1 tbsp shaved asiago cheese

Method

Preheat the oven to 400

In a bowl, drizzle asparagus with oil and, using your hands, thoroughly coat spears. Wrap each spear, around the stalk, with a piece of prosciutto. Place on a baking sheet lined with parchment paper. Continue until all spears are wrapped.

Place baking sheet into oven and bake until asparagus is tender crisp, about 8 to 10 minutes, depending on the thickness of your asparagus. Serve with asiago sprinkled over top.

You might also like

Picnics & BBQs

Tuna Nicoise Sandwiches

You know how when you talk about something for too long it starts to take on a life of its own? We live in an open concept condo that was

Snacks & Desserts

Five Best Strawberry Recipes!

I’m going to be hon­est, I buy berries all year long. We eat them almost every morn­ing, whether they’re on top of gra­nola or por­ridge or rolled up into a nut but­ter

By Meal Type

Chili

It’s not cold outside. It’s NOT cold outside. It’s NOT COLD OUTSIDE. It’s June, for goodness sake – and it’s cold outside. I could cry. Despite what it says on

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply