When it comes to asparagus, I’ve been stuck in a rut. Olive oil, balsamic vinegar, salt, pepper, in the oven at 375 until cooked but still crunchy. But thanks to my hubby, I’m now armed with a simple asparagus recipe that’s a real crowd pleaser.
Ok. I realize people have been wrapping asparagus in prosciutto for quite some time and maybe this is old news to you, but my recipes is healthier and has a special twist, so keep reading…
I’m always learning new things about nutrition. Recently, as part of my Precision Nutrition Super Coach Certification, we studied the association between the consumption of processed meats and heart disease/diabetes. Sorry folks, but there is a direct correlation between eating processed meats (bacon, ham, hot-dogs, baloney, prosciutto) and heart disease/diabetes. Here’s what you need to know…
- Processed meats are higher in sodium which will increase your blood pressure.
- Processed meats contain nitrates that can lead to an impaired insulin response (whaaat?)
- Processed meats are cooked at high temperatures, which create compounds that are potential carcinogens.
- 1 serving a day will increase your risk of heart disease by 42%
- 1 serving a day will increase your risk of diabetes by 19%
So now you know. Prosciutto might be leaner than baloney or salami, but it’s still processed meat, which means it needs to be consumed in moderation. That being said, I buy prosciutto about once a month (I used the leftovers from this recipes to create an amazing Strawberries and Prosciutto with Lime and Maple Syrup). It’s a great little flavor bomb! Just don’t eat it everyday and use it sparingly in recipes. Problem solved.
As I said earlier, prosciutto-wrapped asparagus isn’t my genius invention. It’s all over Pinterest; spears of asparagus wrapped in prosciutto and served as individual finger food. Here’s my problem with that. You need to be eating at least two servings of vegetables with every meal and you’d need to eat a whole lotta prosciutto to get your veggies this way.
When my husband first decided to make this recipe, I told him there was no way we were eating 10 slices of prosciutto each, so we decided to create bundles. Five or seven spears of asparagus for every slice. Now that’s a healthy treat!
The other twist in this recipe is the fresh herb marinade (which is not necessary, but takes this recipes from good to “more please”). We chopped up fresh herbs and marinated the asparagus with some olive oil for about an hour before we wrapped them in salty prosciutto and fired up the BBQ.
Prosciutto-Wrapped Asparagus Bundles
Ingredients (Serves 2-3)
- 1 bundle of asparagus (buy the slimmest ones you can find for tenderness)
- 4-6 slices of prosciutto
- olive oil
- 1/4 cup of fresh herbs (I used basil, thyme, rosemary, and sage)
- pepper (you don’t need extra salt with this recipe)
- Break off the ends of each asparagus stem (they break off naturally at the right spot).
- Chop your herbs and mix them with about 2 tbsp of olive oil and a couple of grinds of pepper.
- Mix your asparagus with the marinade and let it sit for 30 to 60 minutes.
- Wrap 5 to 7 spears of marinated asparagus with 1 slice of prosciutto.
- Roast in the oven at 375 or on the BBQ at medium high for about 7 to 10 minutes. Just long enough to cook the asparagus but keep it crunchy.
Now imagine these salty crunchy bundles, nestled up next to a big juicy steak and a side of salad. Perfection!
There is no reason not to eat your veggies during the summer. There is so much fresh produce; the possibilities are endless. Habit #3 that I teach my clients: eat 2 servings of veggies with every meal. What are you eating tonight?