CRISPY PROSCIUTTO WRAPPED ASPARAGUS

Honestly I was going to write this tomorrow, but it was just too good to wait! 

This is a gorgeous appetizer that can be served before dinner or at a party on a table full of gnosh! 

Prosciutto is thinly sliced pork that has been cured with salt, and frequently other spices, over the course of several months. It does not need to be cooked but it is frequently cooked very lightly to release some of its flavor into a dish.

You will need: A small baking sheet, cutting board, sharp knife.

Preheat your oven to 400.

Ingredients:
Prosciutto
Asparagus
Olive oil
Cracked black pepper

Crispy Prosciutto Wrapped Asparagus:

#1- Wash and pat dry your asparagus. Cut off dry and discolored ends. Toss or rub asparagus with olive oil and cracked pepper. No salt! There is plenty in the prosciutto.

#2- Lay your prosciutto out on your cutting board. Using a sharp knife slice the cured meat long ways into strips. I cut each piece into four strips.

#3- Take a strip of the prosciutto and wrap it around the base of the asparagus, moving upwards. The tighter it is wrapped the better your presentation will be!

#4- Bake your wrapped asparagus for about 8 minutes and then roll it to the opposite side (turn it) and continue to cook for another 5-10 or until it is crispy. It will crisp up a little as it cools (but not much).

Now as you can see in my presentation at the base of the dish I wanted to add a little color. It is also something that guests could spoon onto Paleo crackers or sliced fruits and veggies.

I took about 5-6 Kalamata olives and halved them, and did the same to 5-6 cherry tomatoes. I also quartered a single, red peppadew pepper. I tossed these with a drizzle of olive oil and quickly sauteed them until the tomatoes were just softening. Then I threw in some chopped fresh herbs from the garden. That's it! Super simple and very elegant.

My garnish is a piece of toasted rosemary. Save some for everyone else!