This savory and elegant appetizer features tender asparagus spears wrapped in salty prosciutto, roasted until crisp, and topped with crumbled feta, toasted pine nuts, and a drizzle of sweet Italian glaze. It’s finished with a hint of crushed red pepper for just the right kick.
Ingredients:
2 bunches Asparagus, trimmed
8 sliced Prosciutto, halved lengthwise
2 tbsp Cento Imported Extra Virgin Olive Oil
2 tbsp Cento Pignoli Nuts, toasted
1/4 cup Feta Cheese, crumbled
2 tbsp Cento Balsamic Vinegar of Modena
Cento Italian Balsamic Glaze, for drizzling
1/4 tsp Cento Crushed Red Pepper
1/4 tsp Cento Garlic Powder
Cento Fine Sicilian Sea Salt, to taste
Directions:
Preheat oven to 400°F. In a large bowl, toss the asparagus with olive oil, balsamic vinegar, crushed red pepper, garlic powder, and salt. Bundle 4–5 spears together and wrap with a strip of prosciutto, spiraling it from top to bottom. Arrange bundles in a single layer on a baking sheet. Roast for 12–15 minutes, or until the prosciutto is crispy and the asparagus is tender. Transfer to a serving platter and top with crumbled feta and toasted pine nuts. Drizzle with Italian glaze and serve warm. Serves 4.
Full recipe: https://www.cento.com/recipes/appetizers/prosciutto_asparagus.php
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