It’s been storming on and off in DC for a couple of weeks. During a quiet moment as I was sitting in my apartment, doing projects and catching up on GoT, I was reminded of another rainy weekend. We were at my sister’s house on the Jersey Shore for a “gal’s weekend” (we allowed Baby Cal to join, even though he’s obviously not a lady). The original plan was to spend quality beach and pool time, but the dreary weather washed those plans away.
Despite the gloomy weather, we had a delightful weekend! We watched movies, played with the baby, made my sister take several much-needed naps. And (I doubt you’ll be shocked) spent many delightful hours in the kitchen. At the time, Carter’s diet was severely restricted because Baby Cal was having extreme reactions to something that she was eating. Long story short, Aunt Ro, Aunt Cathy, and I, all being creative minds in the kitchen, had a blast creating delectable dishes that didn’t break Carter’s dietary restrictions.
One of Carter’s favorite dishes was the prosciutto wrapped asparagus. Aunt Ro had a fun twist: a We made some with goat cheese (since WE didn’t have any food restrictions) and some without (poor Carter!).
In my opinion, this dish is timeless. When you further consider how utterly simple it is to make, it becomes the perfect dish for any occasion: hors d’oeuvre for a fancy dinner, finger food for a barbeque, or just a side dish for an everyday dinner. This dish can be served straight from the oven or cold.
Rain or shine, I hope you enjoy this salty, satisfying dish! I know we did.
Prosciutto Wrapped Asparagus
(Gluten Free, Paleo*)
- 1 bunch asparagus
- 10-15 slices prosciutto (approximately 1 slice for 2-3 spears of asparagus)
- 1/4-1/2 cup goat cheese (optional)*
- Preheat oven to 400.
- Optional*: Add a dollop of goat cheese to one end of a pancetta slice. (My definition of a “dollop” is approximately 2-3 teaspoons, although based on your personal preference, use more or less goat cheese.)
- Place two or three spears of asparagus at one end of a prosciutto slice (if you did step 2, put the asparagus at the end with the goat cheese). The top of the prosciutto should be about 2/3 of the way up the asparagus. Wrap the prosciutto around the asparagus, twisting it down so about half the asparagus is covered with prosciutto.
- Place wrapped spears on a baking tray (note 1). Repeat with remaining asparagus and prosciutto.
- Bake for 10 minutes.
- Turn all the bundles so both sides are fully cooked.
- Turn heat up to broil and bake for 5 more minutes.
- Remove baking tray from the oven. Allow to cool for at least 5 minutes before serving.
Note 1: I recommend lining your baking sheet. The goat cheese tends to run slightly, which makes for a less than fun clean up.
*For the paleo option, omit the goat cheese.