Try this Prosciutto Wrapped Asparagus recipe, or contribute your own.
- Carbohydrate 7.4496 g
- Cholesterol 0 mg
- Fat 0.2304 g
- Fiber 4.03199981689453 g
- Protein 4.224 g
- Saturated Fat 0.0768 g
- Serving Size 1 1 recipe (192g)
- Sodium 3.84 mg
- Sugar 3.41760018310547 g
- Trans Fat 0.0576 g
- Calories 38 calories
Step-by-step
- Wash asparagus and cut 2 cm off the ends.
- Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
- Place each prosciutto strip on a chopping board at a 45 degree angle.
- Place one of the asparagus spears on top of the meat, perpendicular to it.
- The tip of the asparagus should be lined up with the bottom of the prosciutto strip.
- Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up.
- The prosciutto strip will wrap around the whole length of the spear because it’s on an angle.
- You can try a different wrapping method but I find this is a very quick to do it.
- Don’t worry if parts of the asparagus spears are not covered completely.
- Heat some ghee in a large, flat frying pan to sizzling hot.
- Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
How many spears per person do you actually need when scaling this for a gathering?
Adjusting quantities requires careful attention because asparagus thickness varies wildly across bunches, meaning a strict count of twelve spears might yield vastly different plate volumes depending on whether you purchase pencil-thin stalks or thick, woody ones. Standard portions generally account for four to six spears per guest as an appetizer, allowing you to multiply the prosciutto slices and ghee accordingly without overcrowding the skillet.
- Trim the tough bottom two centimeters from every spear to ensure a tender bite throughout, since fibrous ends will not soften during a rapid pan-fry.
- Cut each prosciutto strip lengthways at a forty-five-degree angle before wrapping to maximize coverage along the entire length of the spear.
- Heat the ghee until it reaches a sizzling stage, then cook the bundles for just one to two minutes per side until the cured meat turns crisp and brown.
Manage kitchen sequencing by wrapping the spears up to an hour in advance and holding them in the refrigerator until the pan is hot. Proper fat rendering depends entirely on maintaining consistent medium-high heat without letting the ghee smoke.
