Recipe: Prosciutto-Wrapped Asparagus Salad

I first tried this dish when Eric and I went to our wedding menu tasting. It was so good! We immediately fell in love with it and knew we had to have it again.

But since it was offered as an "upgrade" option at our wedding venue, we nixed it. Sorry, wedding guests.

A few weeks later, I decided to attempt to replicate the recipe at home. The dish seemed pretty simple and didn't involve that many ingredients.

This is what we came up with.

Prosciutto-Wrapped Asparagus Salad

Ingredients

Prosciutto
Asparagus
Balsamic vinaigrette
Sliced apple (We used Fuji because that's all I'm willing to buy)
Candied walnuts
Mixed greens
Olive oil
Fresh Parmesan cheese
Salt / pepper to taste

Directions

1. Rinse and trim asparagus as usual. Wrap bunches of two or three stalks with a strip of prosciutto.

Set into your baking dish. Once all of the asparagus is wrapped, top with a light drizzle of olive oil and salt / pepper. Bake at 400F (204C) for approximately 20 minutes.

Note: We used thick-stalk asparagus. If you're using the thinner type, maybe cook four in each bunch and check the cooking time starting at 8 minutes.

2. In a small pot, heat balsamic on medium-high heat. Since it's going to be reduced, you'll want to start off with about four times as much as you think you'll actually need.

Bring it to a boil and simmer for a couple of minutes. I followed this recipe to make mine. Once it's done, set aside. It will thicken a lot more as it cools.

3. For each serving, start with a nest of mixed greens and top with as much, or as little, of the following items that you like: sliced apples, candied walnuts, and prosciutto-wrapped asparagus. Drizzle the reduced balsamic over the top. Finish with freshly shaved Parmesan cheese.

4. Eat it all and feel smug for being so fit and fancy.