by Gay Cook
For a unique but easy and elegant appetizer to make, here is the prosciutto-wrapped asparagus recipe. I made a quick trip to visit family in Saint John, New Brunswick two weeks ago where I was introduced to this delicious treat while sitting by the St John River in the Bay of Fundy. A glass of chilled sparkling wine was the perfect accompaniment. There are two methods to prepare the dish, by either wrapping the prosciutto around the asparagus stem and broiling them until crisp or first cook the asparagus quickly, wrap with prosciutto and broil them for a shorter time which is the method I am giving you.
- 24 (about l lb) fresh, thin asparagus spears, trimmed
- Salt and pepper to taste
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 ml) balsamic vinegar
- 12 very thin prosciutto slices, cut in half lengthwise
To trim the tough ends of the asparagus, bend the asparagus so it breaks at the point of the tough section.
Lay the asparagus in boiling water in a skillet and cook just 2 minutes. This sets their colour. Drain quickly and lay them on a baking sheet.
Preheat the boiler. Sprinkle with salt and pepper. Using your hands toss the asparagus with oil and vinegar. Starting just below the scaled tip of the asparagus, wrap each spear with the half portion in a downward spiral toward the end and lay each portion on baking sheet without touching. Broil for only 3 minutes or until the prosciutto begins to crisp.
Serve at room temperature.