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 4â-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 12â-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.
