Baked Asparagus Wrapped in Proscuitto di Parma

Baked Asparagus Wrapped in Proscuitto di Parma

Pairing challenge:  Pinot Gris vs  Sparkling Rose
Deloach Pinot Gris 2019 vs.  Sparkling Rosé JCB N'69 (100% Burgundian Pinot Noir)

Ingredients:
  • 20 large asparagus (the bigger the better)
  • 1/4 lb Prosciutto di Parma sliced thinly
  • 4 oz cream cheese room temp (Philadelphia)
  • 1 Tbsp grated vidalia onion (yellow or white is fine too)
  • 1/2 cup grated Parmesan cheese
  • 1 Tsp fresh lemon juice

​Directions:
  • Pre-heat the oven to 400º.
  • Hold the asparagus with your fingers in the middle and on the end and bend.
  • The asparagus will break where it’s supposed to.
  • Line them up and cut evenly across the bottom so they are all at a consistent length.
  • Bring salted water to a boil and add in asparagus …Blanch 2 minutes
  • Drain and put into a ice bath.
  • Dry the asparagus with paper towels.
  • At this point you can pop them into a zip lock and into the frig until you are ready for them.
  • Mix together in a small bowl the room temperature cream cheese, grated onion, Parmesan and lemon juice just til combined
  • Take a piece of Prosciutto and smear 1 Tbsp of the cream cheese mixture down the length of it.
  • Place the asparagus on a bit of a diagonal (see photo) and roll up.
  • Place onto an ungreased cookie sheet and bake for 7 minutes – you are heating thru only
  • Use a spatula to remove from pan and be sure to flip them over when you plate them to see the lovely caramelization on the under side.
  • Optional: Drizzle a little olive oil, a fresh squeeze of lemon and some shaves of Parmesan on top for a little extra!​
 TIP:  Using a micro-plane grater or rasp to grate the onion is a wonderful culinary tool which actually started out back in the day as a wood planer for woodworkers!

Creminelli - Italian Sliced Prosciutto, 2 oz
Santa Cruz Organic Pure Lemon 100% Juice, 32 oz
Fontana Prosciutto Di Praga
St. Andre 7 oz.
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