It's asparagus season! In February and March I find myself moping in front of the produce at the market, lusting for a perky green vegetable to pull me out of the roots, beans, and dark, leafy greens slump. I've been stalking the farmer's market vendors, hoping (without luck) each day would be the day I could gather my prize. And suddenly, those long, slender stalks appeared, practically jumping into my basket. Their season never lasts as long as I'd like, but as long as this snappy green vegetable is at its best, it'll be the star of my kitchen.
This classic combo of prosciutto and asparagus doesn't need much help to be simply divine, but with a little drizzle of saba, this spring treat is pure bliss. This recipe is a breeze to adapt depending on whether you're serving it as an appetizer or side dish and how much your guests love asparagus. In my crowd, these don't last long.
Prosciutto Wrapped Asparagus with Saba
1 bundle of asparagus
Extra-virgin olive oil, to coat spears
3-4 very thin slices of prosciutto
Saba, 1-2 teaspoons for drizzling
Heat oven to 375ºF.
If you've found gorgeous asparagus from a small farm, chances are, you'll need to rinse off the sand (and consider yourself lucky!). I like to fill a large bowl, or the sink basin, depending on how much you're preparing, with water. Simply plunge the green spears into the cold water and rinse.
Snap woody ends off of asparagus. If you have thick asparagus spears, thinly peel the bottom inch or so. If they're thin, no need to peel. Spread on a baking sheet, and douse with a good glug of olive oil and a generous sprinkle of sea salt.
Roast for 6 minutes. While roasting, trim slices of prosciutto into smaller rectangles to wrap around asparagus.
Remove from oven, wrap prosciutto around spears and return to oven for an additional 2 minutes, to warm prosciutto through. Transfer to serving dish and drizzle saba over the top.