This faster, easier version of prosciutto-wrapped asparagus, presented by President’s Choice, will disappear quickly from your holiday dinner table. Rather than wrapping the spears in prosciutto slices, PC has crisped the prosciutto in the microwave and broken it into bite-size chips to sprinkle over the tender roasted asparagus.
Roasted Asparagus With Crispy Prosciutto Chips
3 slices PC Free From Prosciutto Dry-Cured Ham
1 pkg (300 g) frozen PC Asparagus Spears
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and black pepper
1/4 cup (50 mL) PC Memories Of Eggs Benedict Hollandaise Sauce
Preheat oven to 425°F (220°C). Arrange prosciutto on paper towel-lined large microwave-safe plate, overlapping slightly if necessary. Cover with separate sheet of paper towel. Microwave until crispy, about 2 minutes. Let cool. Set aside. Toss together frozen asparagus, oil, salt and pepper on baking sheet. Arrange in single layer. Bake, turning asparagus once, until tender-crisp, 10 to 12 minutes. Meanwhile, place hollandaise sauce in small microwave-safe bowl or liquid measuring cup.
Microwave 15 seconds; stir and repeat until heated through. Set aside. Break prosciutto into bite-size pieces; set aside. Transfer asparagus to serving platter. Drizzle with hollandaise sauce and sprinkle with prosciutto.
Chef’s Tip: You can crisp the prosciutto in the oven, if you prefer. Arrange the slices in a single layer on a parchment paper-lined baking sheet and bake in 425°F (220°C) oven until crispy, 5 to 7 minutes.
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