Prosciutto and Mozarella-Wrapped Lime-Marinated Asparagus

Great as part of any meal, this one’s so easy to do and so easy to remember. My dad introduced me to the idea, and I adapted it in my own way. The lime adds an unexpected and mouthwatering flavour. Paired with the Prosciutto and mozzarella, this combination will totally become a repeated recipe. (It has for me at least!)

Prosciutto and Mozarella-Wrapped Lime-Marinated Asparagus

  • 1 bunch asparagus, bottom ends cut off
  • 2 packages prosciutto (or the equivalent from the deli, about a pound)
  • mozzarella (buy a small ball, you may use it all)
  • 2 limes
  • olive oil (to drizzle)
  • black pepper (to taste)

In a small pot, put some water on to boil.
Place the asparagus upright (with elastic still on) into the water (only about half the asparagus will be submerged in water). Cook until softened and starting to sag over (but not mushy and overdone).
Meanwhile, cut mozzarrella into thick, long, rectangular pieces about as wide as asparagus is.
Lay out prosciutto slices and place a mozzarella piece on the end of each slice.
Once asparagus is cooked, lay flat (on a plate, cutting board, whatever) and squeeze lime juice liberally onto them. Turn them so that fully soaked. Let sit a few minutes.
Place each asparagus onto one mozzarella/prosciutto slice and roll.
Heat a large nonstick pan on medium heat and lay the rolled asparagus flat, prosciutto ends facing down (may have to repeat, depending on how big pan is). Turn so cooked all over and mozzarrella melts.
Drizzle lightly with olive oil and sprinkle lightly with freshly ground black pepper.



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