Spring has sprung in my neck of the woods, and the stands at the farmers’ markets are brimming with crisp tender greens and baskets of bright red, juicy strawberries. After a chilly winter cooped up indoors, I’m ready to cook up a bunch of vegetables and fire up the grill. In this week’s edition of Forky Friday, I’ve got links to inspiring cooking videos and recipes that will help you get your groove on in the kitchen!
[UPDATED May 18, 2012: This ain’t a new recipe (it’s from over a year ago), but it continues to be popular and the old photos were all kinds of horrible, so I updated this post with new pics. Enjoy (again!)]
Broiled prosciutto-wrapped asparagus spears are a quick and delicious app that’s perfect for any Paleo party. The prosciutto crisps up like bacon while the sweet asparagus in the middle gets soft and tender. When you drizzle aged balsamic vinegar on the roasted spears, you end up with a dish that satisfies your sweet, salty, and sour cravings. Plus you get veggies and meat all in one morsel that you can just pop in your mouth with your hands.
Here’s what to assemble to make enough spears to feed 10 hungry adults:
- 3 bunches of asparagus, stems trimmed 2 inches from the bottom
- 2 four-ounce packages of prosciutto di parma
- Kosher salt
- Freshly ground pepper
- Avocado oil or fat of choice (update 4/22/13: I use 2 tablespoons melted ghee)
- Aged balsamic vinegar
Here’s what you do:
Preheat the broiler to high (with the rack 6 inches from the heating element) and assemble the ingredients.
Divide the asparagus evenly onto two large baking trays…
…drizzle some avocado oil over the spears, and season with salt and pepper.
Don’t go crazy with the salt because the prosciutto is plenty salty.
Cut each slice of prosciutto into 3 thin strips and wrap one strip around each asparagus spear.
Pop a tray under the broiler for ~5-8 minutes (tossing the spears at the halfway point) or until the prosciutto crisps up and the asparagus is tender. Repeat the process with the second tray.
Plate the spears when they’re finished and drizzle on some aged balsamic vinegar.
Yes, my friends — it’s that easy.