Roasted Asparagus with Shaved Parmigiano or Pecorino and Prosciutto

This is simplicity itself. The prosciutto wrapping takes it to the heights. The asparagus cooks itself in the oven while you shave the cheese. Simple, fast, and an elegant side dish In rome, the most famous cheese is pecorino which is sharper than parmigiano. 

• 1 bunch thick asparagus
• 2 tablespoons Extra Virgin Olive Oil
• Salt and black pepper
• 1/4 pound prosciutto, sliced
• Parmigiano or pecorino cheese in one solid piece

METHOD

Preheat oven to 400°F.

Snap ends off asparagus. They will break automatically at the right spot. Peel the heavy skin at the lower part of asparagus. Coat asparagus with 1 tablespoon oil. Season lightly with salt and pepper.

Line up asparagus on a baking sheet and bake at 400° F until asparagus is tender and lightly browned, about 20-30 minutes. Sprinkle with remaining tablespoon oil.

Remove from oven. Wrap 3 - 4 stalks in slices of prosciutto, and place on a plate. Using a vegetable peeler, shave the cheese and sprinkle shavings over top.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Elisa Pen

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