Fire Roasted Red Pepper and Asparagus Spears Wrapped in Prosciutto
Beautiful to look at and easy to make! They’re fresh, crisp and simply delicious when asparagus is in season.
48 asparagus spears (blanched)
24 slices of prosciutto
24 thin strips of red pepper
1/4c Parmesan cheese (shredded)
Lay a piece of prosciutto down on your cutting board and sprinkle with Parmesan cheese. Now place 2 pieces of asparagus to one side of the piece of prosciutto. Place a red pepper strip on top of the asparagus. Roll from the asparagus side all the way to the other end. Continue to roll until you've completed all 24 little bundles. Barbecue seam side down turning periodically until the prosciutto is crispy on all sides.
*Tip- If it's not barbecue weather you can place on a parchment lined baking sheet, seam side down. Bake at 350 for 15 minutes or until the prosciutto looks crispy.
*Prosciutto can be expensive so if money is a little tight just by 12 pieces and cut them in half width wise. The recipe will still taste great!