Prosciutto Wrapped Asparagus with Balsamic Reduction

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Ask me to plan a meal and the first thing I think about is MEAT. (sorry vegetarians) Often I have a harder time thinking about side dishes to go along with the main event, and I find myself resorting to boring ol’ roasted veggies if I haven’t planned anything out. These prosciutto wrapped asparagus bundles are a great way to beat this problem that I experience probably a little too frequently. The prep is really quick and they only bake for 10 minutes! No excuses.

I was first introduced to this delicious and flavorful side dish by our close family friends about 10 years ago, and I’ve been making them ever since! The crisp, salty prosciutto complements the sweet balsamic reduction perfectly and creates an insane flavor combination that I absolutely love! Sweet and salty is supreme…always.

Prosciutto Wrapped Asparagus with Balsamic Reduction

for the reduction:

1/2 cup balsamic vineagar

for the asparagus:

1/2 pound asparagus spears, (about 35)

1 tablespoon olive oil

1/8 teaspoon sea salt

7 slices prosciutto

In a small sauce pan, add the vinegar and cook on high until boiling. Once boiling, reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent burning. When it’s the consistency of syrup, turn off heat and let cool before storing in an airtight container in the fridge.

Preheat oven to 400. Wash, snap ends off, and thoroughly dry the asparagus before placing them on a baking sheet. Pour olive oil over the asparagus and sprinkle with salt. Toss to combine. In bunches of about 5 asparagus, tightly roll in a piece of prosciutto and place back on baking sheet. Repeat process until all asparagus are wrapped. Bake for 10 minutes and top with a drizzle of the balsamic reduction before serving.

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