This is one of those embarrassingly easy recipes that I make dozens of times a year. As soon as spring rolls around and asparagus comes into season, this becomes my go-to appetizer and pot luck contribution. It's great straight out of the oven, at room temperature, and even chilled; so you really can't go wrong.
I love to drizzle these with a balsamic glaze, but it's certainly not necessary. Just an extra little touch that makes them even more special.
Same deal with the Dijon mustard. I brush each piece of prosciutto lightly with the mustard, and I think it imparts a nice little bit of spiciness, and it helps cut the rich saltiness of the prosciutto. So while you could just simply wrap some asparagus with prosciutto and call it a day, the mustard and prosciutto are what elevate this dish to truly wonderful.
I hope everyone has a wonderful weekend - perhaps one that involves these little babies and a few glasses of wine?
Prosciutto-Wrapped Asparagus Bundles
- 1 lb asparagus, woody ends trimmed
- 4 oz thinly sliced prosciutto, halved horizontally
- 1-2 Tbs Dijon mustard
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- balsamic glaze, for serving*
Preheat the oven to 400 degrees and lightly grease a rimmed baking sheet.
Brush each slice of prosciutto lightly with the Dijon mustard, and wrap tightly around 3-4 spears of asparagus. Lay each bundle seam side-down on the baking sheet.
Drizzle lightly with oil, then sprinkle the asparagus VERY lightly with salt. Season with freshly ground black pepper.
Bake 10-15 minutes, or until the asparagus is tender and cooked-through, and the asparagus is slightly browned and crispy.
Before serving, drizzle with balsamic glaze.
*To make a balsamic glaze, heat 1 cup of balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil and cook until it is thickened and reduced by half, 15-20 minutes. Remove from heat and cool.