It’s no secret that I have a love affair with prosciutto.
Prosciutto made into breadcrumbs, prosciutto wrapped chicken and prosciutto stuffed into sweet potatoes…I’m all about it.
It’s only natural you get a vegetable recipe from me entailing the one and only prosciutto that I’m so in love with.
In honor of Thanksgiving this week, a fun dressed up asparagus side dish is just what you need. When it comes to turkey fay I feel like the vegetables get jipped. We all focus so much on the roasted turkey, sweet potato casseroles and various themes of stuffing. Not to mention the dessert.
I am definitely not going to sit here and tell you the vegetable portion of Thanksgiving is my favorite part. For those who know me well, you know the dessert is what I pine for all day long. Pumpkin cheesecake, chocolate mousse pie and cute pumpkin shaped cookies with that overly-sweet icing…yes, yes and double yes.
My goal this year was to add a spiced up vegetable side dish in an effort to balance out all the homemade pie lovin. Some greens will always do the body some good and there’s no reason to ignore that on Turkey day…and here we are with prosciutto wrapped asparagus marinated in a fancy lemony sauce consisting of 3 simple ingredients.
Vegetables don’t need to be rocket science. Through the years I have learned that sometimes less is more and vegetables tend to fit that criteria. This veggie dish may sound super fancy but it’s SO simple, it would be shameful not to try it!
If you need a last minute Thanksgiving side dish, this is for you! If you need more vegetables in your life, this is also for you. This recipe works for holidays when you wanna impress the relatives just as much as it works for cozy weeknight meals.
Prosciutto Wrapped Asparagus with Lemon Dijon Vinaigrette
Ingredients
Vinaigrette
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- Sea salt + Black pepper to taste
Asparagus
- 1 bunch of asparagus (20–25 spears)
- 4 pieces of prosciutto
Instructions
For the Vinaigrette
- Whisk together lemon juice, olive oil and dijon mustard until fully combined. Season with sea salt and ground black pepper. Drizzle over your asparagus when read to be placed in the oven. You can alternatively make the dressing ahead of time and store in the fridge for 3 days until ready to use.
For the Asparagus
- Preheat oven to 400 degrees Fahrenheit. Wash and trim asparagus ends off the bottom. Slice the prosciutto into thin slices and wrap tightly around each asparagus spear. You can alternatively wrap one slice of prosciutto around a bundle of asparagus, 2-4 spears at a time.
- Place wrapped asparagus on baking sheet covered in aluminum foil. Drizzle vinaigrette dressing over asparagus and bake for 15 minutes. Flip and bake for an additional 10 minutes.
- Serve Immediately!
Notes
- Double recipe if making for a large group!