Asparagus with Roasted Red Pepper and Prosciutto

March 21st, 2014 by Erin Gennow
Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Thick juicy spears of tender asparagus, stuffed with sweet roasted red pepper and creamy aioli, and wrapped with salty savory prosciutto.  This is a great appetizer or first coarse, and can be prepared a bit in advance, served either at room temperature, or cold.  It’s also great for brunch.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Serves: 4

Serve with: Pesto and Pea Frittata


1 bunch thick speared asparagus

1 red pepper

Aioli, mayonnaise, or crème fraiche

4oz. prosciutto

Fine sea salt

Freshly ground black pepper


Aluminum foil

Glass bowl

Plastic wrap

Wide pot with lid

Steamer basket


Zip lock bag


Turn on the broiler.

Cut the red pepper in half and remove the seeds and the stem.  Place the pepper cut sides down on a piece of aluminum foil.

Broil the red pepper, keeping your eye and nose on it, until mostly black.  Remove the pepper from the oven and place in a small glass bowl.  Cover the bowl with plastic wrap and let the pepper sit for about 15 minutes.  Remove the plastic wrap and let the pepper cool enough to handle.  Peel the skin from the pepper.

While the pepper is broiling and cooling, start the asparagus.

Wash and trim the asparagus, cutting off the fibrous base of the stems.

Place a steamer basket in the pot and fill with water just to the base of the steamer.  Place the asparagus in the pot and cover with the lid.  Bring the pot with the asparagus to a simmer over medium heat.  Steam the asparagus for about 5 to 10 minutes, until just tender.  Remove from the pan and set aside, sprinkling with fine sea salt.

Very thinly slice the roasted red pepper into strips and season with fine sea salt.

Carefully slice each asparagus spear in half lengthwise, keeping them matched up, but laying each half side by side.  Season the inside of the asparagus with fine sea salt.

Lay strips of roasted red pepper in the centers of half of the asparagus spears.  Put small dots or a very thin strip of aioli on top of the red pepper strips.  Cover the stuffed asparagus with the matching asparagus halves.

Slice the prosciutto into thin strips lengthwise.

Carefully wrap the prosciutto strips around the stuffed asparagus.

Transfer the stuffed asparagus on a serving dish, sprinkle with freshly ground black pepper and serve.

Three years ago on The Daily Morsel


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