Ingredients:
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
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1 lb. of Alpine Fresh Asparagus
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3 Tbsp. of Olive Oil
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1 tbsp. of fresh squeezed lemon juice
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Salt and black pepper to taste
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4 oz. of Prosciutto (or more if you prefer thicker wraps)
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3 oz. of Provolone Cheese sliced to your liking
IDEA: You can use mozzarella cheese as a substitute for provolone.
Provolone & Prosciutto Wrapped Asparagus
Directions:
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Bring a pan to medium heat (option preheat oven to 400°F.)
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Wash and cut the ends off the asparagus spears.
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Fill the pan with about an inch of water and boil.
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Cook the asparagus adding the 1 tbsp. of olive oil to the water and cook for about 4 minutes or until tender but still green.
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Drain and blanch the asparagus in cold water.
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Spread 1 tbsp. of olive oil on a sheet pan
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Wrap the 2- 3 spears of asparagus in a of cheese slice followed and lemon juice over them.
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Option: Put the sheet pan into the oven and bake until cheese is melted and prosciutto is lightly crispy. Served warm. by the prosciutto, laying them on the sheet pan as you finish.
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Sprinkle with salt and pepper and drizzle the remaining olive oil.
