Prosciutto Wrapped Asparagus
Growing up, my mother would bring home prosciutto for special occasions, so I've learned to love the classic pieces of deli pork and I've learned to love it wisely. Prosciutto is oftentimes from a pig's thigh or hind leg or do I dare say, butt.
Also, it's salty af. That's what it makes it taste so good. It's great to pair with something non-salty, such as cantaloupe, fresh mozzarella, fried egg or a fancy arugula pizza, but I never thought I could pair it with asparagus! Not only could it be paired with a vegetable that makes your pee smell awful, but it can actually be grilled! Little did I know. After all, my mother never brought asparagus home.
You may be thinking how/why would I eat prosciutto on the elimination diet, but get this! There's no sugar in prosciutto! Just water and salt. So it is totally allowed on the diet, my diet at least. I prefer La Quercia's prosciutto americano because they do not add nitrates to their meats, but any prosciutto will do just fine.
Remember how I said prosciutto is salty af. Well just trust it because it really works with the asparagus. I ended up eating all 12 spears to myself (no joke), and I wanted more. I plan on making these over and over again.
I found a photo resembling this idea on pinterest but no credit to the author. After much searching, I finally found the rightful blogger who provided an extremely simple method for this dish! The only difference I would make is the use of coconut oil to replace the ghee, and the cooking temperature/time.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 12 asparagus spears, ends cut
- 6 prosciutto slices
- coconut oil for frying
- wash the asparagus and set aside
- rip (no need to cut) the prosciutto in half lengthwise
- wrap prosciutto slice around asparagus at a 45 degree angle so it wraps up all the way. I try to leave the fat part for the very end of the spear to use it as a "glue" to stay wrapped
- heat a skillet over medium heat and add coconut oil
- place the wrapped spears on the pan and cook on each side for about 5 minutes until prosciutto is brown and crispy and asparagus is cooked.
Notes: Instead of the suggested cooking time over high heat for 1-2 minutes, I preferred the longer cooking time under medium heat to allow the asparagus to cook more. This way, it was easy to cut through with the prosciutto.