Beautiful to look at and easy to make! They’re fresh, crisp and the salty prosciutto makes the perfect little ribbon to hold these parcels together. Simply delicious when asparagus is in season.
48 asparagus spears (blanched)
24 slices of prosciutto
24 thin strips of roasted red pepper
1/4c Parmesan cheese (shredded)
Lay a piece of prosciutto down on your cutting board and sprinkle with Parmesan cheese. Now place a piece of red pepper on top towards one side. Lay 2 asparagus spears on top of the red pepper. Roll from the asparagus side all the way to the other end. Place on a parchment lined baking sheet, seam side down. Repeat until you’ve used up all your ingredients. Bake at 350 for 15 minutes or until the prosciutto looks crispy. Makes 24.
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