Every veggie can benefit from some prosciutto! I loved the hands-off-ness of this side for a fresh & salty side. They’re just so easy and could easily pop onto the grill. I baked them since they were going with some seared scallops which were cooking inside anyway.
Asparagus spears (I doubled them per prosciutto slice)
Trim the ends of the asparagus and preheat the oven to 375-degrees.
Wrap the asparagus in prosciutto at an angle. (I doubled the asparagus per prosciutto slice).
Bring the balsamic to a low boil in a small pan for about 5-8 minutes until it gets thicker.
Bake for 15 minutes, turning halfway. Cook until the asparagus gets tender and the prosciutto crisps.
Remove the balsamic from the heat and allow to cool to room temp where it will become syrupy.
Drizzle with balsamic reduction & enjoy!
It isn’t really asparagus season but I was wanting this and it was great. The little one gobbled some and had scallops for the first time!