Prosciutto with Roasted Asparagus and Arugula Recipe
Prosciutto with Roasted Asparagus and Arugula
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Oven temperature: 190° C (375° F)
Cooking time: Under 30 minutes
Difficulty: Easy
- 225 (8 oz.) Asparagus
- 8 slices of Prosciutto
- 50 g (2 oz.) Arugula or Rocket leaves
- 2 tbsp. lemon juice
- 5 tbsp. extra virgin olive oil
- 1/2 tsp. Meaux mustard
- Salt and pepper
  1. clean and peel the asparagus; cut off the tough end (about 5 cm/2”) except for very young thin asparagus;
  2. place on a sheet of aluminum foil; drizzle with a tbsp. each of oil and lemon juice; seal the foil into a package without squeezing it flat and place on a baking sheet;
  3. place in the oven and cook for about 20 minutes, depending on the size of the asparagus;
  4. meanwhile arrange the prosciutto and arugula on plates;
  5. in a bowl, whisk together the remaining olive oil and lemon juice with the mustard; season with salt and pepper;
  6. remove the asparagus from the oven and cool for 2 minutes;
  7. place the asparagus on the arugula leaves; drizzle the vinaigrette over top and serve immediately, accompanied by good warm Italian bread.
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