{"id":17787,"date":"2015-10-11T05:00:11","date_gmt":"2015-10-11T12:00:11","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=17787"},"modified":"2019-10-18T12:54:17","modified_gmt":"2019-10-18T19:54:17","slug":"proscuitto-wrapped-asparagus-with-parmesan-and-lemon","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=17787","title":{"rendered":"Prosciutto Wrapped Asparagus with Parmesan and Lemon"},"content":{"rendered":"

This was a nice little appetizer for night out at winery concert.<\/strong><\/span><\/p>\n

Summer is officially over but we’re still having warm (hot) days here in Texas. On an evening out at a local winery to hear a 60’s\/70’s group play I made some homemade White Bean Hummus<\/a> to go with vegetables and some Naan I picked up at the market. (I’ve made before<\/a> but didn’t want to go to the trouble.). I packed a bunch of cheeses from Trader Joe’s, some crackers and we bought wine there. I thought these little (or big fat) asparagus spears would make the perfect finger food to go with the cheese.<\/p>\n

I’m always looking for different recipes that pack easy for eating outside or on the go. Do you have any favorites? I remember vacations with our grandparents and how my grandmother would always fry the chicken and pack it in a shoe box lined with aluminum foil then put it in an old red Coke cooler for our trip and we would always stop at a road side table to eat. I can’t say I’ve seen anyone do that in quite a few years. Maybe, I’m just not looking.<\/p>\n

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I came across this recipe while looking for asparagus side dishes to go with something we were grilling one weekend. Believe it or not, I did not change one thing in the recipe (EXCEPT to add some of my lemon oil to the olive oil because I needed to finish off the bottle. But other than that, no changes.)<\/p>\n

BLAST FROM THE PAST:<\/strong> If you haven’t tried these White House Cookies <\/a>that I first posted back in 2009, you need to. They are the crunchiest ever cookies and the powder sugar makes them that much better.<\/span><\/span><\/p>\n

\"IMG_2059\"<\/a><\/p>\n

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After you have cut off the lower part of the asparagus, use a peeler to peel the lower 1″ or so of the asparagus. This will help make it more tender.<\/p>\n

\"IMG_2069\"<\/a><\/p>\n

Pour the dressing over the asparagus, cover and keep at room temperature for 2-6 hours.<\/p>\n

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Take a spear of asparagus out of the marinade and roll in the parmesan cheese.<\/p>\n

\"IMG_2072\"<\/a>Split the prosciutto in half lengthwise and roll around the spear. I secured with a toothpick so it wouldn’t unwind. After they cook you can remove the picks.<\/p>\n

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Prosciutto Wrapped Asparagus with Parmesan and Lemon<\/div>\t
2015-09-20 02:25:28<\/div>\t\t
This is a delicious appetizer or side to go with any meal.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. One bunch thick asparagus (not the thin type)<\/li>\t\t\t\t
  2. 1\/2 c. olive oil<\/li>\t\t\t\t
  3. zest of one lemon<\/li>\t\t\t\t
  4. 3 large garlic cloves<\/li>\t\t\t\t
  5. 1\/4 c. fresh oregano<\/li>\t\t\t\t
  6. 1 c. freshly grated Parmesan cheese<\/li>\t\t\t\t
  7. 24 slices prosciutto (I used half that amount and cut in half.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Snap off a few inches of the bottom, woody ends of the stalks and place the asparagus in a gallon zipper seal bag or small dish.<\/li>\t\t\t\t
    2. In a small food processor, blend oil, lemon zest, garlic and oregano until an oily paste forms. (Mine did not form a paste.) Pour this mixture in the bag or dish with the asparagus and seal or cover with plastic wrap. Marinate for one to six hours at room temperature. Turn bag a few times so all of the asparagus get coated or if using a dish, turn the asparagus to keep coated.<\/li>\t\t\t\t
    3. Heat grill to medium or you could do in hot oven or under broiler for a few minutes just until prosciutto starts to brown nicely.<\/li>\t\t\t\t
    4. In a pie plate or dinner plate, pour out Parmesan cheese. Pick one asparagus at a time out of the marinade and roll in the cheese, pressing the cheese to stick. Then roll in a slice of prosciutto. Roll on a slight angle so the single slice wraps from one end to the other with the end and tip poking out. Repeat for all of the asparagus.<\/li>\t\t\t\t
    5. Place on grill seam side down and grill 5-10 minutes turning slightly every few minutes until golden brown and cooked (but still a bit crisp so try not to overcook).<\/li>\t\t\t\t
    6. Serve immediately.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I didn't change anything in this recipe other than adding a little of my lemon infused oil with the olive oil.<\/li>\t\t\t\t
      2. I made mine asparagus wraps to take to an outdoor concert to be served with some hummus and cheeses.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from A Family Feast <\/a> <\/div>
        \n Adapted from A Family Feast\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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