Prosciutto Wrapped Asparagus Fries

I am the only one in my little family who likes asparagus, so I rarely cook it because I can’t get anyone to eat it! Then recently I found a recipe for parmesan fries on pinterest that seemed to “disguise” the asparagus enough that my kids wouldn’t know what they were eating, and delicious enough that my husband wouldn’t complain–so I made a couple of different versions with high hopes, both of which were horrible! The first, I thought i’d be clever and creative, and added some citrus–which was SO gross that it almost put me off asparagus {with the rest of my family}. Then the second was a classic, popular recipe–but I just couldn’t get the flour and egg and parmesan and panko to adhere to a smooth, shiny, thin asparagus spear, and it was a huge, frustrating MESS!

Then yesterday as I resolved to master attempt number 3 {the more something defeats me, the more determined I am to defeat IT!} I decided to wrap prosciutto around the asparagus first. Not only would this help the heavy mixture of flour and egg and cheese and panko actually STICK to the spear, but I knew my family would LOVE it if it involved bacon, {even in its slightly healthier form}. It worked like a charm! They were salty, and cheesy, and crispy and pretty heavenly! I served them alongside a couple of steaks, but they would be great dipped in a cheesy, creamy alfredo sauce too! Yum!

Ingredients:
1 bunch asparagus, trimmed
12 slices prosciutto
2 eggs
1/2 cup flour
1 cup panko
1/2 cup parmesan
kosher salt
freshly ground black pepper

Directions:
Preheat the oven to 425degF. Wrap each asparagus spear with 1 slice of prosciutto, covering as much as possible, besides the tips. Season the flour with salt and pepper, then dredge each spear in the flour, followed by the egg. Combine the panko, parmesan, salt and pepper in a shallow dish, then coat each asparagus spear in the mixture, pressing firmly on both sides to adhere well.

Bake for 10-15 minutes, until lightly golden brown and crispy.

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<3 Sarah xo