INGREDIENTS
- 1 packet of asparagus
- Prosciutto slices
- A handful of parmigiano reggiano
- Olive oil
- Salt and pepper (to taste)
PREPARATION
Pre-heat oven to 425f. Trim the purple ends off the asparagus.
Place the asparagus spears on a sheet pan, and drizzle with olive oil, salt and pepper.
Lay the prosciutto slices out onto a cutting board.
Slice each in half down the length of the slice, then grate a thin layer of parmigiano reggiano on top of all the prosciutto.
Roll each asparagus spear with the parmigiano prosciutto, then arrange in a single layer on the sheet pan.
Bake for about 10 minutes until the asparagus is still somewhat firm, but tender.
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PAIR WITH: BUBBLES ROSÉ
Bubbly and refreshing, with notes of strawberries and red cherry with a hint of lemon.