Asparagus Wraps

Ingredients:

Cheese:
With the Bacon Asparagus I use feta or gouda or blue cheese
With the Prosciutto Asparagus I use reggiano Cheese

Optional Glaze:
½ cup balsamic vinegar
1 Tablespoon honey

1½ pounds asparagus, trimmed to 4 – 5 inches
Olive oil
Salt & pepper
1/2 cup balsamic
1 tablespoon honey
Meat:
Option #1 - 4 slices (or more) bacon, cut in half lengthwise
Option #2 - Prosciutto thinly sliced Cut in half

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Directions:
PREHEAT THE OVEN TO 425°F / 220°F. LINE A SHEET PAN WITH PARCHMENT.

For Bacon

1. Place the trimmed asparagus on the prepared pan. Drizzle them lightly with extra virgin olive oil ( I Like 1886 from Santa Barbara) and season them with salt and pepper. Roll them to coat them evenly.

2. Separate the small asparagus spears into groups of 5 or 6. If using large or jumbo size asparagus, the grouping will be 2 or 3. Arrange the spears so that their tips are all facing the same direction. Wrap the center of each bundle with one strip of bacon. (The bacon should overlap itself.) If using cheese add the cheese to the bacon first and then wrap.

3. Place the bundled asparagus on the sheet pan with the tail of the bacon on the bottom. (This will keep the bundle nice and tight while the asparagus is cooking and prevent the bacon from curling up while roasting.)

4. Bake for about 20 minutes, or until the bacon has browned and the asparagus is tender. Broil for the last few minutes of cooking until the asparagus bundles are crispy.

5. While the asparagus is cooking, prepare the glaze: in a small saucepan, combine the balsamic vinegar and honey. Cook the mixture over medium-high heat for 5 to 10 minutes, or until thickened. Allow the glaze to cool slightly (the reduction will thicken as it cools), then drizzle it over the cooked asparagus bundles and serve.

For Prosciutto:

1. Place the trimmed asparagus on the prepared pan. Drizzle them lightly with extra virgin olive oil ( I Like 1886 from Santa Barbara) and season them with salt and pepper. Roll them to coat them evenly.

2. Separate the asparagus spears if you have jumbo or large one asparagus per prosciutto is what you want as the prosciutto is very thin if using small spears use groups of 2 or 3. Arrange the spears so that their tips are all facing the same direction. Wrap the center of each bundle with one piece of Prosciutto (It should overlap itself.) If using cheese add the cheese to the slice of prosciutto first, fold in half and then wrap.

3. Place the bundled asparagus on the sheet pan

4. Bake for about 10 minutes, or until the Prosciutto has browned and the asparagus is tender. Broil for the last few minutes if necessary.

Let cool and enjoy cut into wedges or as the whole spear.

*Quick note if using prosciutto. Prosciutto varies in quality so try to get Prosciutto di Parma or another high quality

Enjoy!