One of the delightful treats each summer is that it's asparagus season. I love asparagus and must admit I was quite shocked to one day learn that my son does not. That's after subjecting him to many years of asparagus dishes. Sorry, Shane!
However, I continue to think it goes well with almost anything and I'm always looking for new ways to prepare this side dish. Here's a fast and easy choice, big on flavor and small on prep time.
I've seen variations on this recipe in several cookbooks and online but here's my take on it. Easy and quick. Just like I like them!
1 bunch asparagus, washed and ends broken off
1 package prosciutto
Freshly ground pepper
(no need to add salt -- that's the job of the prosciutto)
I did use two bunches of asparagus because I was having several guests over. And then I adjusted the other ingredients to match.
Simply -- and I did say this was easy --sprinkle olive oil over the asparagus, add some freshly ground pepper, and then bundle some asparagus spears together. Wrap a slice of prosciutto around to hold them together. There's no need to anchor the bunch in any other way. No ties, no toothpicks. Just prosiutto!
Place the bundles on a baking tray lined with parchment paper.
Add Panko crumbs to suit on top of each bundle.
Bake for 8 to 10 minutes, depending on the thickness of the asparagus and how crisp you prefer them.
Enjoy with anything you enjoy on your summer table!
The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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