Back of Killer Apps: Prosciutto-Wrapped Asparagus Growing up, I hated asparagus. I thought it tasted weird, had an odd texture and was downright lousy. These days my opinion has completely changed and I think it's one of the tastiest veggies out there. Naturally it took a piece of cured meat to change all of that. That's right, prosciutto-wrapped asparagus was how I took the plunge from asparagus hater, to asparagus lover. And while I've learned to love asparagus in most any form, there's nothing quite as tasty as when it's wrapped in pork. The traditional recipe for prosciutto-wrapped asparagus calls for you to blanch them first. However our pals at Slashfood claim you can skip the blanching step and roast them directly. Not wanting to dirty another pan, I decided to take their advice. It came out perfectly, and made for a wonderfully quick, delicious appetizer. If you want to see how to do it — with or without blanching — just . Roasting without Blanching Method To create the asparagus seen here, I cut the woody ends of the asparagus off. Next I cut pieces of prosciutto with kitchen shears (to create smaller pieces easily), and then wrapped them around the stems. I roasted them directly on a pan in a 400 degree oven for about 10 minutes. I used skinny asparagus stalks, for larger stalks, you'll want to up the cooking time. Prosciutto-Wrapped Asparagus From Whole Foods Ingredients20 stalks of asparagus 4 thin slices of prosciutto, fat removed 4 teaspoons unsalted butter freshly ground pepper 1/2 cup freshly grated Reggiano Parmesan 1 lemon, quartered Directions Cut off tough ends of asparagus. Cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm, 3–4 minutes. Drain well. Divide asparagus into 4 bundles of 3 stalks each. Wrap prosciutto slice around center of bundle. Place the bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with Parmesan cheese. Place in the oven to brown the cheese, 4–5 minutes. Serve with lemon wedge. Information Category Appetizers, Finger Foods Cuisine North American View 5 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Comments lexichloe 9 years Love these! My mom makes them alot and they're so refreshing. AmberHoney 9 years Yum! And I'm with you Giggle "More is More". Less is more is one of my pet peeves. I hate that saying. celebrity_soup 9 years oh yum, light and tasty terryt18 9 years Y'all making me hongry. TheDelicious 9 years yay! glad you didn't have to waste time to blanch the asparagus (wait, rachael actually took time away from her 30 min to blanch them?!?!) and really, who needs the olive oil when all that glistening fat comes a'rendering out of the prosciutto? oh geez, i may have to make these again this weekend! cvandoorn 9 years I love this...too bad my bf hates asparagus so whenever I make it, he doesn't touch it...actually...leaves more for me! Yay. nancita 9 years I'm with you Yum: asparagus was once my most hated veggie, and now I love it. If I'd had them with prosciutto sooner I probably would have loved it sooner. gabiushka 9 years My mother in law takes bunches of three wrapped in one slice of prosciutto, the best!! Jude-C 9 years Mmmm! Cured meat makes everything better :D I actually really liked canned asparagus as well for some reason. hanako66 9 years I was watching Rachel Ray last week and saw her do this. I tried it out last Sunday and it was so yummy. She advised to blanch the asparagus for 2 minutes. I then took 4-5 pieces of asparagus and wrapped 2 pieces of prosciutto around each bundle and grilled on my grill pan for maybe 6-10 minutes until all sides were crispy. My hubby LOVED it and I am going to add this to the menu of my next dinner party. sonnabobble 9 years i saw giada make these a few weeks ago and even my asparagus hating hubby liked them. i roasted w/ olive oil, salt, and pepper, THEN wrapped in prosciutto and seved at room temp. FANTASTIC!! mlen 9 years they do sound yummy! hex913 9 years My aunt made this as an appetizer at a party once, and it's divine! GiggleSugar 9 years Mmmm! I bet they'd be yummy with a little sprinkled Parm and/or truffle oil. But my motto is "more is more!" These look tasty! :nerdgirl: j2e1n9 9 years See, I dont like these. I think I am the only person that doesnt. I hate it when I see these on a menu. I like asp., and I like pros. but I dont like the combo of them wrapped together.