Prosciutto-wrapped asparagus
Asparagus spears wrapped in prosciutto and pan-fried until the ham crisps and the spears turn just tender. Finished with lemon and shaved parmesan.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 150 kcal
Ingredients
Method
Snap the woody ends off the asparagus; they break naturally where the tough part starts. Pat the spears dry.
Wrap each spear in a half-slice of prosciutto, starting just under the tip and winding down in a spiral. Press the end to stick. No salt needed; the prosciutto brings plenty.
Heat the oil in a large skillet over medium-high heat. Add the spears in a single layer, seam side down first, and cook for 5 to 7 minutes, turning every couple of minutes with tongs, until the prosciutto is crisp all over and the asparagus is bright green and tender when pierced with a knife.
Lift onto a serving plate, grate over the lemon zest, scatter with the parmesan and grind over plenty of pepper. Serve warm with lemon wedges for squeezing.
Tips
- Thin spears cook in about 4 minutes; very thick ones can take 8. If using thick spears, pop a lid on for the first 2 minutes to steam them through.
- Starting seam side down seals the wrap so it doesn't unravel in the pan.
- Parmigiano Reggiano is made with animal rennet. Leave it off, or use a vegetarian-rennet hard cheese, if it matters to your guests.
