Last Sunday was Father’s Day and we had a delicious meal in honor of my father. My dad loves seafood just as much as I do but Justin is quite allergic to shellfish. So we decided to do a surf-n-turf so that Justin would be able to enjoy the meal as well. Our surf-n-turf consisted of grilled petite sirloin steaks and grilled shrimp skewers with homemade cocktail sauce. As a side, we then made prosciutto wrapped asparagus bundles. These babies will definitely make a recurring appearance in our kitchen. The meal was easy and quick to make (less than an hour for everything) and was incredibly delicious. I hope you enjoyed Father’s Day as much as we did! (Happy Belated Father’s Day to all the daddies out there!)
Prosciutto Wrapped Asparagus Bundles
Yield 4-6 servings
- 1 bunch asparagus
- 1 1/2 tablespoons olive oil (enough to drizzle over all of the asparagus)
- salt and ground black pepper to taste
- 8 slices prosciutto
- Preheat your oven to 400F.
- Take one of the asparagus stalks and bend it towards the bottom end until it snaps. Rather than break each stalk, line them all up together and cut the rest of the ends off of the other stalks according to the length of the first one.
- Divide your stalks into equal bundles according to how many prosciutto slices you have. (I leave the prosciutto slices whole, usually resulting in 8 bundles. But you can cut your slices in half and double your bundles.)
- Wrap each bundle with prosciutto in the middle of the stalks leaving the top and bottom ends uncovered.
- Place the bundles in a greased shallow pan or glass dish.
- Drizzle the top and bottom ends of the stalks with olive oil and sprinkle them with salt and pepper.
- Bake for about 20 minutes (bake longer if you want them crispier).