This recipe for roasted asparagus was *supposed* to be a recipe for Easter, but recipe testing took longer than I’d hoped. However, it’s still a fantastic Spring vegetable side dish that’s both fast and flavorful. I really love this dish–even after testing my way through a Costco-sized package of asparagus.
- Explore: Vegetable Recipes
The prosciutto was the problem during my recipe testing. I found that using pre-packaged deli-meat just doesn’t work here. Packaged prosciutto is sliced too thick to crisp up. It becomes rubbery which is decidedly not delicious.
Instead of the pre-packaged stuff, head to the deli counter where you can get prosciutto sliced super thinly to order. You don’t need an expensive, imported prosciutto here since we are cooking it. Opt for a less expensive domestic prosciutto and you’ll be good.
- Explore: Side Dish Recipes
As for the asparagus, look for asparagus that’s fairly thin; pencil-sized thickness should work perfectly. If you can only find very fat asparagus spears, cut them in half lengthwise before chopping into 2-inch pieces. This step will ensure your asparagus roasts in about 10-minutes.
Give this easy vegetable side dish a try this Spring. You’ll probably like it enough to serve on Easter next year!
Sheet Pan Roasted Asparagus with Prosciutto & Hazelnuts
Ingredients
- 1 ½ lb asparagus spears thin
- ½ tsp kosher salt
- 1 lemon zest
- ½ tsp crushed red pepper
- ½ tsp granulated garlic
- 1 tbsp olive oil
- 2 oz hazelnuts
- 2 oz prosciutto thinly sliced
Instructions
- Preheat your oven to 375F.
- Break off the woody stems of each asparagus spear. The stalk will naturally snap where the woody part meets the tender part. Discard the woody, bottom ends.Chop the asparagus spears into ~2-inch pieces.
- Chop the hazelnuts roughly. You want to chop the hazelnuts in half, but don't sweat perfection here. Just run your knife through the nuts a few times and it will be good.
- In a medium bowl, mix together the salt, lemon zest, crushed red pepper flakes, granulated garlic, and olive oil. Add the asparagus and hazelnuts to the bowl. Toss to coat everything in the spiced olive oil.
- Spread the asparagus mixture on a sheet pan leaving about ¼ of the pan free for the prosciutto. Place the prosciutto on the pan.
- Roast for about 10-minutes until the asparagus is tender and the prosciutto is mostly crisped. Check the pan after 7-minutes and if the prosciutto is look very crisp at that point, remove it from the pan and allow the asparagus to keep cooking.
- To plate, move the asparagus to a serving platter. Crumble the prosciutto over the asparagus.
Notes
- Look for asparagus that’s about pencil-sized in thickness. If you can only find very thick spears, cut them in half lengthwise before chopping into 2-inch pieces.
- Any hazelnuts will do here, but I like roasted and peeled hazelnuts best if you can find them.
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