• (775) 772-9395
  • nina@ninacucina.com
  • Prosciutto-Wrapped Asparagus

    Prosciutto-Wrapped Asparagus

    Prosciutto-Wrapped Asparagus

    Serves 6

     

    Prosciutto-Wrapped Asparagus is a fun, fast an easy appetizer that your guests will just love!

     

    What You’ll Need:

    A Baking Sheet

    Parchment Paper

    Serving Platter

    A Small Bowl

    A Whisk

    A Cooling Rack

     

    Ingredients:

    12 Spears Of Asparagus

    2 Tsp Avocado Oil or Grapeseed Oil

    2 Tsp Minced Garlic

    About 20 Grinds Black Pepper (Or To Personal Taste)

    12 Slices Prosciutto, Trimmed Of Fat

    12 Black Olives To Decorate The Plate

     

    How To Put It Together:

    1) Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper; set it aside.

    2) Asparagus have a ‘natural’ breaking point where they break to get rid of the tough ends. Just bend asparagus slightly and the stalk will show you where to break. Break off the ends of your asparagus one-by-one and place them on the baking sheet in one layer.

    3) To a small bowl, add the avocado or grape seed oil, garlic and ground pepper. Whisk the ingredients together. Pour the oil mixture over the asparagus; toss the asparagus with clean hands until the oil mixture completely covers the asparagus.

    4) Place the baking sheet in the middle the oven for about 8 minutes. What you want to look for is a bright green color. When you see that remove your spears from the oven. Transfer baking sheet to a cooling rack; allow asparagus come to room temperature.

    5) Lay a piece of prosciutto on your work surface with the short end closest to your body; lay an asparagus spear on top of the prosciutto slice horizontally to your body. Roll the asparagus spear in the prosciutto, covering as much of the spear as the prosciutto slice will allow; place it on a serving plate. Repeat with all of the spears.

    6) To decorate the platter: I like to have 6 spears pointing one direction and 6 spears pointing in the opposite direction with the ends of the asparagus just about touching. In the small empty space, place some black olives.

    7) Serve and enjoy!

    Nina’s Tasty Tip:

    This recipe is also fun made with broccolini – the florets get a little crispy for an added texture.

     

    Nutrition:

    267 Calories
    39 grams of Protein
    1 grams of Total Carbohydrates
    0 grams of Sugar
    0 grams of Fiber
    9 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    227 mg of Cholesterol
    871 mg of Sodium
    81% RDA Selenium
    57% RDA Vitamin D
    36% RDA Sodium
    31% RDA Phosphorus
    29% RDA Vitamin B12
    23% RDA Iron
    20% RDA Copper
    19% RDA Niacin
    14% RDA Magnesium
    11% RDA Zinc
    • Glycemic load: 1

Healthy Eating + Fit Living = Being Well