ROASTED ASPARAGUS WITH PROSCIUTTO
Lucky for us Easter and asparagus season are at the same time of year. This is a simple "antipasto" to serve for
Easter dinner. Notice that there are few measurements and if you are having more than 4 guests simply use 3 asparagus spears and three slices of Prosciutto per person.
- 12 Asparagus spears
- Olive oil
- Salt and pepper
- Grated Reggiano Parmigiano or Pecorino Romano
- 12 slices Prosciutto di Parma
Preheat the oven to 400 degrees. Arrange the asparagus on a baking sheet and brush the spears with olive oil and
sprinkle with salt and pepper. Bake the asparagus until tender; about 5 to 10 minutes depending on the thickness of
the spear. Remove them from the oven and sprinkle on the grated Parmesan cheese. Return them to the oven for 2 minutes.
Arrange three spears of asparagus on each plate and decoratively drape the Prosciutto slices over the bottom of the asparagus and serve.
Mark Gasbarro of Gasbarro Wines recommends ... Poggio Bertaio Stucchioa, a full bodied Umbrian Sangiovese with forward fruit and low acidity.