Description
A delightful appetizer of tender asparagus spears wrapped in crispy prosciutto, served with a tangy raspberry sauce.
Ingredients
Units
Scale
- 1 bunch of asparagus (about 1 pound), trimmed
- 12 slices of prosciutto
- 1 tablespoon olive oil
- 1 cup fresh raspberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each asparagus spear with a slice of prosciutto.
- Place the wrapped asparagus on a baking sheet and drizzle with olive oil.
- Bake for 12-15 minutes, until the prosciutto is crispy and asparagus is tender.
- While asparagus bakes, in a small saucepan over medium heat, combine raspberries, balsamic vinegar, honey, and lemon juice.
- Cook and stir for 5-7 minutes until the raspberries break down and the sauce thickens slightly.
- Strain the sauce through a fine mesh sieve to remove seeds, if desired.
- Season sauce with salt and pepper to taste.
- Serve the roasted asparagus with a drizzle or side of raspberry sauce.
Notes
- Use thin asparagus spears for quicker cooking and crispier prosciutto.
- The raspberry sauce can be made ahead and reheated before serving.
- Garnish with fresh herbs like thyme or basil for extra flavor.
Nutrition
- Serving Size: 3-4 spears
- Calories: 160
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
