I discovered this recipe 3 years ago, and I'm still making it as of today

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Those who don't like asparagus generally first encountered it steamed, which is a technique that highlights the bitterness rather than the sweetness of this delicious spring vegetable. This recipe calls for instead roasting the asparagus and wrapping it in prosciutto for an extra-savory touch.
When preparing asparagus, it's important to trim off the woody ends. Some would use a knife for this task, but in reality, the asparagus lets the cook know where the break should be. Simply hold the spear in one hand and the end in the other, and bend gently. Wherever the asparagus breaks naturally is where the end should be trimmed.
Low Carb Prosciutto-Wrapped Asparagus
Cooktop Cove
1 pound green asparagus, woody ends removed
12 to 15 slices of prosciutto (1 for every 2 asparagus), halved lengthwise
1/2 cup balsamic vinegar
1. Heat the oven to 400 F.
2. Wrap each prepared asparagus spear in a half-slice of prosciutto, and arrange on a nonstick baking sheet.
3. Roast for 25 minutes, turning once after 15 minutes.
4. Meanwhile, heat the balsamic vinegar over medium-high heat in a small saucepan.
5. Once it comes to a boil, watch it carefully, stirring frequently, until it reduces by half.
6. Arrange the cooked asparagus on a serving platter, and drizzle with the balsamic reduction.
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