Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I have been making similar for years but adding grated parmesan along the asparagus before rolling and when they are finished, laying them on a plate and zig-zagging with balsamic glaze. The saltiness of the cheese and prosciutto with the sweetness of the balsamic is truly wonderful with the beautiful fresh asparagus.
It is easier to wrap prosciutto if you sprinkle asparagus with olive oil BEFORE wrapping, it sticks better. I also recommend white pepper instead of black. One of my favourite dishes for grilling, either in grill pan or on open fire grill grate.
If only thin asparagus was available. I would double or triple them to wrap. I always try to get nice fat asparagus….meatier & more flavor. I also like to shave the ends like a pencil less waste. I cut 1/2 inch off then gently shave down into the tender white. It also looks nice.
It seems like we’ve had asparagus every night this week — but can’t seem to get enough of it. But with all of its healthy compounds — it’s hard to leave alone! Love your recipe and so look forward to trying it this weekend!
Asparagus are delicious served with prosciutto. It makes a fab starter, easy to prepare and really moreish. Fantastic presentation!!
One of my favorite side dishes to make when we have company. It seems so fancy, but is really easy to make. I put ground pepper and parmesan on the prociutto before rolling 4-5 spears up in each sheet.
I absolutely love wrapping asparagus in anything. I usually sprinkle parmesan on top too just as it’s finishing up. Great post and great photos!