The very first meal that I made for my husband was fresh steamed asparagus, picked from the ditch at his parents farm. I over-steamed it and we had to eat mush. Oops! Since then I have learned how to properly prepare this delicious vegetable, and found some really great ways to spice it up. This recipe is one of our favorites!
This can be a side vegetable option, and it can also be served as cute little appetizers. Prosciutto tends to become very salty after baking, so this needs no additional seasoning other than a generous crack of black pepper.
How pretty is this lovely side vegetable option? It can also be served as little appetizers.
- Preheat the oven to 355°F.
- Trim the asparagus by snapping off and discarding the hard, woody end. Use a vegetable peeler to shave off the bottom half. You should yield approximately 5.6 oz trimmed weight.
- Bring a large pan of salted water to the boil and boil the asparagus for 2 minutes only. If your asparagus is thinner, you may need to only boil for 90 seconds.
- Drain in a colander and place on a plate lined with kitchen paper to absorb excess moisture.
- Wrap a small piece of goat’s cheese around the asparagus, using one half of a slice of prosciutto to wrap it securely, as pictured. Repeat the process until all 12 have been made.
- Place them carefully onto a baking sheet lined with parchment paper and use a pastry brush to lightly brush olive oil over the whole lot.
- Bake in the oven for 8-10 minutes and serve with a generous crack of black pepper! Delicious!
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Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 520mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 10g