Asparagus Parma with Crisp Prosciutto

This has to be one of the most delicious way to serve Asparagus on the planet. But then, you gotta love Asparagus and Capers. The red pepper flakes also give it a nice little kick. So if that’s all to your liking, this is the dish for you. I know it is for me.

Let’s begin with the fact that, aside from the Asparagus and Capers, I love Prosciutto. I love to wrap it around sweet melon balls. I like to include it in sandwiches. Or top a baked potato with crisp little bits instead of bacon.

On top of the asparagus, the Prosciutto cooks up nice and crisp, imparting a smoky saltiness to the dish. Then there’s the wine and the butter and all the other delicious things going on.

Another plus is that you can get everything ready, right up to just before popping the asparagus in the heated oven, then let it sit till you are ready to bake. It only takes about 15 minutes tops to reach that delicious doneness. And like most foods, it’s really best served straight from the oven.

Asparagus Parma with Prosciutto
1 lb fresh Asparagus, trimmed
1 cup Chicken Broth
1/2 cup White Wine
1 tablespoon minced Shallot
1 tablespoon minced fresh Parsley
2 Garlic Cloves, minced
2 teaspoons minced fresh Thyme
2 thin slices Prosciutto, cut into thin strips
1 tablespoon rubbed Sage
1/4 teaspoon crushed Red Pepper Flakes
1 tablespoon Butter
2 tablespoons grated Parmesan Cheese

Spray a baking dish with cooking spray, set aside.

Snap 1 stalk of asparagus off at the woody part to use as a guide. Lay all the asparagus together, with tips even. Trim ends to remove woody pieces and create uniformed size. Arrange the asparagus in a single layer in the baking dish. Set aside.

In a small saucepan, bring broth and wine to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until reduced to about 3/4 cup.

Heat oven to 400 degrees.

While the wine is reducing, mince the shallots, parsley and cloves. Set aside. Strip the thyme from the springs, set aside. Cut the Prosciutto into long, thin strips. Set aside.

Once the wine mixture is reduces, stir in the capers, shallot, sage, parsley, garlic, thyme and pepper flakes. Return to a boil. Reduce heat; simmer 4-5 minutes longer. Remove from heat. Stir in the butter until melted.

Pour sauce over asparagus; top with prosciutto. Bake, uncovered, in the heated oven for 12 to 15 minutes or until asparagus is tender and the Prosciutto crisp.

Sprinkle with cheese before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen