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Prosciutto Wrapped Asparagus

With Thanksgiving coming closer and closer, you're probably already stressing about what to make for the fleet of people coming to your home. If you're in my position, you're probably wondering what side dish to bring to the feast at someone else's home.

Well friends, this one is sure to please, tastes incredibly delicious, and good news for you: it's easy to make.

Prosciutto is heaven-sent. Really.

Bacon is wonderful, and pretty much exalted to an unrealistic level of praise in my family - and for good reason, it's amazing. However, prosciutto is 100% better. There are less fat chunks hanging off the ends of the meat, the slices are thin but pack more flavor per ounce, and apparently you can eat it raw. Tried it once - wrapped around cantaloupe. I hated it big time. (maybe because I hate cantaloupe) Scratch the last one, then. Without the cantaloupe/raw reason, it's amazing. I prefer it crispy.

Check out those ingredients. Three, I tell you. THREE. You don't even have to salt the dang thing (mostly because prosciutto is naturally pretty salty). Wrap the asparagus, and crisp up in a pan of some mighty fine EVOO, and you're all set. Leaving you with more time to worry about that bird sitting in your freezer... or outside in the yard if you're one of those peeps. The latter seems like more of an adventure if I do say so.


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Prosciutto Wrapped Asparagus

6 slices prosciutto, sliced in half
12 slices of asparagus, cleaned

1. Trim about an inch off the flat end of the asparagus. Wrap each asparagus with one of the half slices of prosciutto, starting with one corner, and wrapping tightly. Repeat with remaining asparagus.
2. Heat oil in a large pan to medium heat. Cook 6 wrapped asparagus' at a time (depending on how big your pan is) until prosciutto is very crispy. Repeat with remaining asparagus. Serve immediately.

BwB original


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