Prosciutto Wrapped Asparagus
I love a good happy hour. I mean, what's not to like? It's an "hour" of the day that's devoted to eating delicious appies while drinking adult beverages and enjoying good company so, yeah, it's kind of my favorite thing to do! But even though happy hour typically means more affordable prices, sometimes it's hard to justify going out for happy hour regularly.
Which is why I find myself these days embracing and, quite honestly, preferring the "home happy hour." One of my favorite appetizers to whip up for such an occasion is, of course, prosciutto wrapped asparagus.
While these may look fancy pants and like they took hours to make, this is probably one of the simplest recipes I have ever made Step 1: wrap prosciutto around asparagus. Step 2: rub with olive oil, salt and pepper. Step 3: bake for 15 minutes. Step 4: garnish with lemon zest and grated Parmesan. Step 5: nosh. It's really as easy as that!
Not only are they extremely easy and affordable to make for your cozy, home happy hour, but they are super scrumptious and a perfect pairing for wine, beer and/or cocktails. Crispy, salty and bright, they come together in a matter of minutes and make for one impressive snack.
These would also be a lovely addition to any brunch spread! Hello, mimosas!
Cheers!
Prosciutto Wrapped Asparagus
Ingredients
2 bunches asparagus, ends trimmed
6 oz prosciutto, sliced in half lengthwise
1 tablespoon extra virgin olive oil
Freshly ground black pepper
Zest of one lemon
Freshly grated Parmesan
Directions
Preheat oven to 400 degrees. Wrap halved prosciutto around asparagus in a spiral-like motion. The prosciutto is delicate enough that it will likely break when you wrap a few. But don't worry, these don't need to be perfect! So long as the salty prosciutto wraps the asparagus in some shape or form, you're golden. Lay each asparagus on a baking sheet. Drizzle with olive oil and freshly ground black pepper. Gently massage the spears in the olive oil and pepper to evenly coat.
Bake for 15 minutes. Remove from oven and immediately top with lemon zest and grated parm. Serve warm as is or with my favorite dipping sauce: 2 parts mayo, 1 part Dijon mustard and 1 part freshly grated Parm.
