I have a bad habit of taking healthy vegetables (or anything in general) and making them very unhealthy. Here is yet another example! But at least my family is getting some nutrients disguised with cheese and butter!
- 2 bunches of asparagus, approximately 2 pounds, tough ends trimmed
- Cooking spray
- 12 thin slices prosciutto
- 1 cup grated Gruyere cheese ($$$) or shredded Swiss
- 4 tablespoons butter, divided
- 1/4 cup Panko breadcrumbs
- Nature’s Seasoning
- Chopped fresh parsley, for garnish
- Preheat oven to 375 degrees. Prepare a baking dish by spraying with cooking spray.
- Prepare an ice bath. Bring a small pot of water to a rolling boil. Add approximately 1 tablespoon of salt. Drop the asparagus into the salted water. Cook 15-30 seconds or until asparagus turns bright green. Remove and immediately drop into the ice bath. Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
- Divide the asparagus into 12 even bundles. Wrap each in the prosciutto and place in the prepared baking dish.
- Top with grated cheese.
- Combine 2 Tbsp. butter and panko in a small bowl. Sprinkle over the top of the cheese. Brush the remaining 2 Tbsp. of butter onto the exposed ends of the asparagus and sprinkle with alittle Nature’s Seasoning. Bake for 20 minutes or until cheese is melted and breadcrumbs are browned.
- Sprinkle with chopped fresh parsley and serve immediately.
Yields approximately 6 servings.