Asparagus is another one of those vegetables… people either love it or hate it.
As much as I don’t want to admit it, I was in the latter category for many, many years. That is, until I learned how to cook it properly! But what else could change someone’s mind about eating it, especially if you know how to cook it well, but still don’t seem to like it? That’s a great question, and I’m so glad you asked!
Let’s refer to the default Paleo response for this one: add bacon! Okay, okay, that’s not really our default response, although I’m sure the rest of the world is convinced otherwise. We love our veggies, too, hence this recipe! (But seriously, folks… bacon can never be a wrong decision.)
But wrapping a fresh green spear in a salty slice of bacon’s close Italian cousin, prosciutto… oh man. This is the motherload of all meat-veggie duos. It creates a crispy, savory, mouthwatering appetizer or side dish that will have just about anyone reaching for more! Be prepared to double or even triple this recipe, especially if more than two people will be eating it!
It’s so simple to make that it will blow your mind… 10 minutes is really all it should take, as long as you’ve got your ingredients on hand and your Super Paleo Chef Cape donned! Ready? Here’s what you need to do…
Break off the tough, woody stems of your spears. If you’ve never done this before, there’s nothing special to it – just grab the spears toward the fatter end part… and snap ’em. They’ll naturally break where the woody part starts.
Now put them on a baking sheet, drizzle with some olive oil, give it a couple ‘o shakes of salt and pepper, and roll the spears around to coat them in all that loveliness.
Cut your pack of prosciutto slices in half lengthwise. You don’t need a whole slice for one spear, that’s just overkill.
Next, wrap each half-slice around it’s own spear, starting from the tippy-top and going down toward the fat part. It won’t cover the whole spear, but that’s okay; we’re just aiming to cover the middle portion. As you’re wrapping, try to overlap the edges of the prosciutto slices a little bit.
Arrange your spears in a nice, neat single layer on your baking sheet. Spread them out so they have pleeeenty of room to get crispy! Broil for 3 minutes, turn them over, and broil for another 3 minutes.
That’s it. Now get ready for all your
easy hard work to begin its next magic act… when they all disappear from the plate!
Share your thoughts… what were your feelings about asparagus, before and after trying out this delicious recipe?
- 12 -16 asparagus spears
- Extra virgin olive oil, for drizzling
- Sea salt, to taste
- Ground black pepper, to taste
- 6 - 8 slices of thinly-sliced prosciutto, cut in half lengthwise
- Arrange oven rack to about 5 to 6 inches below the top broiler. Heat the oven to broil.
- Snap asparagus spears at their natural ends; discard woody parts.
- Lay spears in a single layer on a medium or large rimmed baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper. Gently shimmy the pan back and forth to coat the spears (or just use your hands to roll them around).
- While still in their plastic liners, cut the prosciutto slices in half lengthwise with a pair of kitchen shears.
- Using just one half-slice per spear, carefully wrap the prosciutto around the asparagus in a downward spiral fashion, from just under the tip going toward the bottom part. Overlap the prosciutto ever so slightly as you do this.
- As you finish wrapping each spear, arrange them on the baking sheet so that they're as far apart as possible while cooking (not touching at all).
- Broil for 3 minutes, and remove pan from oven.
- Turn the spears over so the other side can cook, and return to oven to broil for 3 more minutes.
- Serve immediately!
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