Recipe for Oven Roasted Prosciutto Wrapped Asparagus

Where the main recipe ingredients come from:

Asparagus

Enjoyed for over 2000 years now, the asparagus is a perennial plant that grows east of the Mediterranean. Ancient Greeks believed it had aphrodisiac and medicinal properties. Romans later introduced the asparagus to gastronomy, as a vegetable that paired perfectly with fish-based dishes.

Prosciutto

Pork raised for the purpose of creating raw, cured ham, Prosciutto has existed in the central region of Italy since the Estruscan Civilization, between the 8^th and 3^rd century BCE. Real prosciutto comes from heavy Large White, Landrace and Duroc swine breeds, raised in the Italian province of Parma.

Choosing the Right Ingredients

Terry Pomerantz always carefully selects the ingredients for his recipes. “Quality ingredients contribute to a successful recipe, while also being mindful of everyone’s health, including all the people for whom you are creating the most delicious meal possible.”

Terry adds: “When choosing asparagus, I make sure that the tips are closed and that the stalks are firm and easy to break.”

How to prepare delicious asparagus?

To create a delicious asparagus dish, Terry Pomerantz:

• Cleans the asparagus and breaks off the hard, bottom part of the stalk.
• Brings a pot of water to a boil.
• Once the water is boiling, Terry places the asparagus in the water to cook from 1 to 3 minutes, depending on the size of the asparagus.
• Terry then puts the asparagus in ice cold water for 1 to 2 minutes.

Oven Roasted Prosciutto Wrapped Asparagus Recipe

Ingredients

• 12 asparagus
• 12 prosciutto slices
• Olive oil
• Sweet soy sauce

Preparation

• Pre-heat the oven to 350 F.
• Cover a baking sheet with aluminum paper and brush with olive oil.
• Wrap each (pre-cooked) asparagus stalk with a slice of prosciutto and place it on the baking sheet.
• Cook the prosciutto wrapped asparagus in the oven until the prosciutto is dry.
• Place the asparagus in a serving dish.
• Sprinkle the asparagus with a bit of sweet soy sauce.

Pairing

Terry Pomerantz suggests serving the prosciutto wrapped asparagus as an appetizer. The dish also pairs very well with meats and fish grilled over the barbecue.

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