I love asparagus. Steamed, roasted, baked, tossed in a casserole – all delicious. Asparagus drizzled with olive oil and covered in garlic is a common side dish in our house. But do you guys remember that one time when we went to Carrabba’s and I raved about their prosciutto wrapped asparagus with fontina? Right, well we naturally recreated it at home and have had it several times since then and I am finally getting around to sharing it with you guys!
Prosciutto Wrapped Asparagus with Fontina
(inspired by Carrabba’s)
1 bunch asparagus (thicker stalks hold up better)
Olive Oil Spray
salt & pepper
4 oz fontina cheese, thinly sliced
6 slices prosciutto, each cut into three long strips
1/2 cup balsamic vinegar
1. Preheat oven to 400 degrees.
2. Remove ends from asparagus and lay each stalk flat on a baking sheet. Mist with Olive Oil Spray and then sprinkle a bit of salt and pepper over the asparagus. Allow to roast for about 10-12 minutes until asparagus is nearing tender, but not quite there.
3. Meanwhile, pour balsamic vinegar into a small pot on the stove and bring to boil, then reduce to simmer. Allow to thicken/reduce for about 10 minutes then remove from heat.
4. Remove asparagus from oven and wrap each piece with a small piece of cheese and then a strip of prosciutto. Pop them all back in the oven for 3-5 minutes until cheese is soft and begins to melt. Remove from oven and serve immediately topped with the balsamic reduction.
If you are looking for an appetizer to delight your dinner guests – this is the one. Or if you want to just make an entire meal out if it like we do sometimes – that’s totally acceptable as well. 😉
What’s your favorite way to eat asparagus?