Do you ever stress out about what you’ll bring to a potluck-style dinner? I know I shouldn’t, but I am one big stress ball. I never know what to bring. I know I want to bring something that I hope everyone will like. But also because I want to wow them with flavors when the food hits their taste buds. My partner thinks I’m silly for stressing out. She always suggests that I bring something that I’ve made before at home that tasted good. And I know I should do that also, but I’m too stubborn to listen. So instead, I’ll spend hours upon hours looking for the right recipe. And when I do happen to find the right recipe, I stress over whether or not the final product will be good enough for the potluck. I always imagine the worst case scenario. What if I goof up during the cooking process? What if I didn’t get enough of this or that? What if it comes out dry or ugly or both? What if it’s too salty? So I’ll remind myself to do a test run before the actual day. But do I ever? Nope. I wait to the last minute and run out of time to do a test run so I get even more anxious. Yes. I know. I’m crazy.
After perusing numerous recipes, I decided upon stuffed bell peppers. Well, I didn’t actually end up making the stuffed bell peppers. I talked myself out of it. I just wasn’t feeling it. I was in no mood to make a trek out to the grocery store. I wanted to be lazy. Besides, I was already feeling very accomplished after my three hour adventure in the kitchen baking mini german chocolate cakes. So what did I end up doing? My classic, go-to easy side dish… roasted asparagus bundles wrapped with prosciutto. I still had to make a trip to the grocery store, but I was only in the kitchen for 20 minutes. The irony… it was stress-free 🙂 I guess I should listen to my partner more often.
Roasted Asparagus Bundles Wrapped with Prosciutto
1 to 1.5 pound of asparagus (about 24 stalks), trimmed
Extra virgin olive oil
Salt and freshly ground black pepper
8 thin slices of prosciutto
Preheat oven to 400 degrees F.
Snap the dry, woody stems off each asparagus. Wrap a slice of prosciutto for every three asparagus stalks. I find it easiest to wrap the asparagus when the prosciutto is cold (i.e., removing the prosciutto from the refrigerator right as you are going to assemble the asparagus bundles). Place on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt (just a little bit since the prosciutto is salty) and freshly ground black pepper. Roast until the asparagus is tender, about 10-15 minutes. The latter really depends on your own oven. Let it cool until it reaches room temperature, and serve with lemon wedges.
A couple of different spins on this recipe: 1) you could wrap the asparagus bundles with prosciutto after the asparagus has roasted; 2) shaved parmesan or grated parmesan onto the wrapped asparagus.