Asparagus with Prosciutto Breadcrumbs
Asparagus is one of the few vegetables that my husband will eat, and while I do enjoy it, it also can get old very quickly. So I’m constantly trying to find ways to reinvent the vegetable that makes it a little more exciting to eat.
I prefer asparagus raw or lightly cooked. As soon as you start to roast it too long, it becomes soft and sometimes even mushy which is just terrible. I love when it still tastes fresh and has a nice bite to it. After all, there’s nothing better than fresh vegetables next to a carb overload.
In this menu, basic asparagus did not feel special enough. After all it has to stand next to my Truffle Cream Pizza which is a true show stopper so I had to spice it up. Prosciutto wrapped asparagus always seems to be a crowd pleaser but again, not quite special enough. Enter crispy prosciutto breadcrumbs. This topping is so good I recommend making a little extra to throw on top of your eggs or avocado toast the next morning. The asparagus is cooked lightly so that it remains crisp and pairs perfectly with the salty deliciousness that is the breadcrumbs. I hope you enjoy!
Recipe
Ingredients:
2 bundles of asparagus, trimmed
1 Tbsp extra virgin olive oil
1 shallot, finely chopped
4 slices of prociutto, finely chopped
1/2 cup panko bread crumbs
To make:
Preheat ove to 400 degrees
Place asparagus on a large baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle with salt and pepper and toss to coat.
Bake in oven for 5-7 minutes. You want the asparagus to still have a bite to it.
Heat 1 Tbsp olive oil In a large saute pan on medium heat.
Once hot add chopped shallot and cook until tender 2-3 minutes.
Turn heat to medium high and add chopped prosciutto. Let sit for 2 minutes to crisp up and stir.
Add breadcrumbs to sauce pan to toast, another 3 minutes or so. Remove from heat.
When asparagus is done cooking remove from oven and place in a serving dish.
Sprinkle the breadcrumb mixture over the asparagus and serve warm.
Enjoy!
