Roasted Asparagus with Pesto and Prosciutto

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

This succulent Italian-style asparagus appetizer will captivate your guests with its refreshing flavor, combination of ingredients, and textures. Asparagus spears are rubbed with pesto and grilled until slightly tender. Serve on a platter, topped with crispy baked prosciutto and coarsely grated Parmesan cheese. You can shave the Parmesan cheese with a vegetable peeler. Quick, easy, and delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g asparagus, bottom ends trimmed
4 thin slices homemade prosciutto
1/4 cup prepared pesto
1/4 teaspoon coarse salt
8 parmesan shavings

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, prosciutto, pesto sauce, Parmesan cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Line a small rimmed baking sheet with parchment paper. Place the prosciutto slices in a single layer on the parchment, making sure they don't touch. Bake until the ham is crispy, turning halfway through, 18 minutes. Cool completely on the baking sheet, then transfer to a plate.

Heat a grill pan over medium heat. Remove the parchment from the baking sheet and place the asparagus on it. Drizzle with pesto sauceSeason with salt and toss well to coat. Place the asparagus on a hot grill pan and grill, turning once, until golden brown and tender when pierced with a knife, about 6 minutes.
Transfer the asparagus to a platter, crumble the prosciutto, and arrange the Parmesan shavings on top. Serve the asparagus warm.

Categories:

recipe / Pan / Summer dishes / Spring dishes / Appetizers / Vegetable appetizers / / Italian cuisine / Giada De Laurentiis