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Filed under: Vegetables, Pork, How To, Meat, Easter

Speaking of asparagus…Most often, asparagus makes its springtime appearance in The Delicious household simply steamed with a little bit of salt and occasionally, in an omelet or frittata.

However, I will never go back to simple steaming of asparagus, nor to hiding them inside a mask of eggs after having them wrapped in slices of prosciutto and roasted. I realize, of course, that this is not a wildly innovative technique, but it is the first time I’ve done it and tasted it.

Now different recipes call for slightly different methods — blanching the asparagus first, tossing them with olive oil, etc. — but there is no need. Just trim the woody ends, wrap 3-4 stems in prosciutto, and roast in a 400 degree oven for about 15 minutes. There’s no need for oil since the prosciutto’s fat will render onto the baking tray, and the salty meat is enough with the asparagus.

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