Up until recently, I only ever steamed asparagus, but then I discovered just how amazing it tastes roasted. It’s so easy – literally snap off the ends where the stalks break naturally, wash, dry and lay on a baking sheet or roasting tray that has been drizzled with a little olive oil. Drizzle a bit more oil on top, season with salt and pepper if you like, and roast for 15 to 20 minutes at about 375℉ or 190℃.
However, to make it even more special, I like to jazz things up a bit with this easy recipe. Simply roll each piece of asparagus in a thin slice of Parma ham or Proscuitto and place it, seam side down, on the baking sheet or roasting tray. Drizzle with a bit more oil. You can add pepper if you like, but I tend to avoid salt as the ham is salty enough all by itself. Roast as above, and serve sprinkled with a bit of freshly grated Parmesan cheese, if you like it. Four of these stalks make a great appetizer.
For a light lunch or brunch, roast some extra plain asparagus as above alongside the ham wrapped stalks. Serve about four plain stalks and four ham wrapped stalks topped with apoached egg or two. When you break the egg yolk, it runs down through the asparagus, and honestly, it’s absolute ambrosia.
Shared with Let’s Do Brunch, Friday Potluck at EKats Kitchen, Friday Food at Momtrends,Foodie Friday at Designs by Gollum, Seasonal Saturday at La Bella Vita, Seasonal Sundays at Real Sustenance and Make a Food-’e’-Friend Monday at The Saturday Evening Pot.
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