Saturday, 11 June 2011

Roasted Asparagus with Parma Ham

Asparagus season is nearly over for this year, but there are still a few choice bunches to be had at farmer's markets. Up until recently, I only ever steamed asparagus, but then I discovered just how amazing it tastes roasted. It’s so easy - literally snap off the ends where the stalks break naturally, wash, dry and lay on a baking sheet or roasting tray that has been drizzled with a little olive oil. Drizzle a bit more oil on top, season with salt and pepper if you like, and roast for 15 to 20 minutes at about 375 or 190.

To make it even more special, I like to jazz things up a bit with this easy recipe. Simply roll each piece of asparagus in a thin slice of Parma ham or Proscuitto and place it, seam side down, on the baking sheet or roasting tray. Drizzle with a bit more oil. You can add pepper if you like, but I tend to avoid salt as the ham is salty enough all by itself. Roast as above, and serve sprinkled with a bit of freshly grated Parmesan cheese, if you like it. Four of these stalks make a great appetizer.

For a light lunch or brunch, roast some extra plain asparagus as above alongside the ham wrapped stalks. Serve about four plain stalks and four ham wrapped stalks topped with a poached egg or two. When you break the egg yolk, it runs down through the asparagus, and honestly, it’s absolute ambrosia.

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  1. what nice and yummy asparagaus! gloria

  2. April, this asparagus is SIMPLE, HEALTHY, FRESH, DELICOUS, and thus in my humble opinion, PERFECT! Please share this recipe on my weekend blog hop for foodies and their recipes going on right now. I'd love to have you. I just entered a link on Feed Me Tweet Me too!

  3. What a delicious way of having asparagus! I can just imagine the aroma from the ham too! Yum! yum!

  4. I've really enjoyed asparagus season this year, especially with my discovery of the purple asparagus. Great post!


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