I’m not big into appetizers.  I don’t really like making them, nor do I care much for eating them.  They just get in the way of what we’re all here for:  dinner.  (and dessert!)

I’ve been making a conscious effort to start making appetizers more often for parties instead of baking a dessert.  Everyone brings dessert.

We had a housewarming party yesterday and I decided to break out of my comfort zone of one of my famous party items:  peanut butter chocolate whoopie pies.  So famous and so cherished I haven’t brought myself to share them with you.  Sorry, I’ve been holding out.  That, and they’re so easy it’s almost embarrassing.

I’ve always thoroughly enjoyed prosciutto wrapped asparagus so I figured I’d give ’em a shot.  They’re so easy and elegant!


-12-20 Asparagus Spears
-3 oz. Sliced Prosciutto
-Pepper, to taste
-1 tsp. Olive Oil

Preheat oven to 450F.  Prepare an ice bath in a very large bowl.  Boil water in a large pot.

Trim tough ends off asparagus.  The thinnest asparagus possible is my favorite!

Drop asparagus in boiling water for one minute.

Pour asparagus into a collander.

Now, quickly plunge the collander into the ice bath.

Wait a few moments for the asparagus to cool down.  What this ice bath does is stop the asparagus from cooking and keeps it nice and green.  Remove collander from ice bath and dry asparagus.

Wrap each spear in a piece of prosciutto.  I took thin slices of prosciutto and tore them into quarters.  You don’t want a ton of meat on there because it’s very salty and could overpower the asparagus.

Lightly grease a baking sheet with olive oil.  Place each spear on the sheet and season with pepper, if desired.

Cook at 450F for 8-12 minutes, depending on the thickness of the spears.  These little guys were done perfectly at 8 minutes!  Do not overcook asparagus, ever.  You’ll never forgive yourself.

You can serve these chilled or warm.  I served them chilled and they were delicious!