I look forward to Asparagus every summer. I love it as a veggie, sure, but I love it mostly in this particular dish. It is an amazing appetizer, party finger food, or even for a a “guys night” type drinking party. It’s ultra easy to make, just four ingredients and two real steps – and it even travels really well if you prep it up and then finish the baking at the party.
(Quantities given are for four wraps, but you can make as many or as few as you like)
16 stalks Fresh Asparagus (4 per wrap, though more or less depending on how thick your stalks are)
12 slices of Prosciutto – 3 slices per wrap
10 slices of Provolone Cheese – 2.5 slices per wrap
4 burrito sized Flour Tortillas
Some Extra Virgin Olive Oil for coating
1. Preheat the oven to 375
2. Steam the fresh asparagus until fork tender – roughly 7-8 minutes depending on thickness.
3. On a cutting board or clean surface, lay out the first tortilla and “paint” it with EVOO. Flip it over and build your wrap. First spread out your three slices of prosciutto, then your two and a half slices of provolone. Place your cooked asparagus stalks in the middle and start rolling up the wrap like a pinwheel.
4. Place the wraps, seam side down, on a greased cookie sheet and bake uncovered for about 10 minutes.
5. You can slice them in half and serve them as a side dish, or slice them into finger food sized pieces and stand them on their ends and pass them around at a poker party. Either way you will have a happy audience!