This is a vegetable side dish that’s a staple in the Paleo lifestyle and it’s in the Nom Nom Paleo Cookbook. I had never made it till the other day and it was absolutely amazing! The original recipe in the book talks about broiling under high heat for only a few minutes, but I was using my oven to make chicken at that same time so I just baked it till the prosciutto was crisp and for this reason my cooking time varies greatly from the original in the cookbook.
I tried to eyeball it as much as possible through the glass of the oven due to the delicate tips of the asparagus but I set off the smoke alarm anyway around the 25 minute mark (give or take a few minutes). I took it out and it was perfect with just a slight browning to some of the tips that was emitting a small amount of smoke. (I must have a really sensitive smoke alarm…lol!) The finished product had the perfect texture; a slight snap to the asparagus and a crispy prosciutto. YUM!
1- bunch of asparagus, cut off 2 inches at bottom, rinse and dry
2- packages of prosciutto, depending on the amount of asparagus you’re making. (I only had one package and it wasn’t enough and some of them remained unwrapped.)
Avocado oil, drizzled on top of asparagus (you can use any oil you have on hand; olive, ghee, etc.)
Salt, very small amount because the meat is salty on its own.
Balsamic glaze. (I use this kind.)
Heat oven to 400 degrees
Lay dried asparagus in a dish and drizzle with some oil
Open package of prosciutto and cut each piece in half, or thirds depending on size of piece
Roll each piece of meat up along each asparagus piece and put back in the oven-proof dish.
Place in oven for approximately 25 minutes or until your smoke alarm goes off. 😉
When done drizzle with balsamic glaze.