Nothing says spring quite like asparagus does, and no one is more revered by me in the kitchen than Ina Garten. So, even though it’s still freezing in NH, it’s officially Spring, thus, asparagus!
I really can’t complain about Ina because she makes truly magical food, not to mention that Jeffrey and she are the epitome of #relationshipgoals, but my one gripe would have to be that her recipes are often somewhat unhealthy. As far as her recipes go, this one is pretty healthy, but, as I generally do with most recipes, I try to switch out butter for olive oil or any other small tweak that can have a big impact in the long run. I usually can’t deprive myself of cheese… but if you were doing whole 30 or another dairy-free diet, you could easily leave off the Gruyère, I mean… if you really have to!
Asparagus Prosciutto Bundles
Yield 6 servings
- 2 pounds asparagus, bottoms trimmed
- 6-12 slices of prosciutto (depending on how much you like it!)
- 2 ounces freshly grated Gruyère cheese
- 3 tablespoons olive oil
- sea salt and pepper
- Preheat the oven to 400°F.
- In a large pot, boil water with a pinch of salt.
- Boil the asparagus for two minutes, then remove it and submerge it in an ice bath for 2-3 minutes. This step will set the bright green color when you bake the asparagus.
- Spray or brush a baking pan with olive oil.
- Dry off the asparagus, and create six bundles of about six to eight asparagus stalks.
- Wrap prosciutto around each bundle and place them on the pan, with the seam-side down.
- Drizzle the bundles with olive oil and then sprinkle with cheese.
- Bake for about 15 minutes, or until the cheese is melted and starts to brown.
Slightly modified from The Barefoot Contessa.
Courses Lunch or Dinner