Perhaps for the last time this spring, an asparagus recipe.
This is a great appetizer or, with the addition of a soft-boiled egg and some greenery, dinner. A soft-boiled egg is there because eggs and asparagus taste great together and so you can dip the spears into the yolk like toast soldiers.
A note on the recipe: I have never seen asparagus that’s 3/4″, let alone 1″, thick. I searched google images (initially to see if there was a different way to photograph asparagus), and didn’t see any evidence of these giant spears. Are they a myth? Or is there such a thing?
Here’s how this asparagus recipe goes.
Get some (more) asparagus.
If necessary, peel the bottoms of the asparagus.
Get the prosciutto.
Spiral strips of prosciutto around the asparagus.
Broil the asparagus.
Three minutes under the broiler, take the pan out, shake it around, put it back under the broiler fro another three minutes. Take the asparagus that’s crispy off the pan and broil some more until all the asparagus is done.
Crispy Prosciutto-Wrapped Asparagus served with a soft-boiled egg!
I found the recipe here:
Crispy Prosciutto-Wrapped Asparagus
34 medium asparagus spears, ends trimmed (about 1 1/2 pounds)
1 tablespoon olive oil
Freshly ground black pepper
17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)
Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail.
What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears.
Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside.
Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more.