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The bright flavours of Eureka Lemon Olive Oil and Tarragon Balsamic paired with fresh asparagus and salty prosciutto make an excellent side dish. Prepping the asparagus in bundles makes serving these vegetables a breeze which is perfect for Easter, brunch, or a summer barbecue.
Rated 2.7 stars by 3 users
Sides
4
10 minutes
10 minutes
1 Bunch asparagus
4 Slices prosciutto
2 Tbsp. Eureka Lemon Olive Oil
1 Tbsp. Tarragon Balsamic
Salt and pepper, to taste
Preheat oven to 400°F.
Wash and trim asparagus.
Divide the seasoned asparagus into four equal piles. Use a piece of prosciutto to wrap each bundle and place on a parchment paper lined baking sheet with seam side down. Repeat with remaining asparagus.
Make the marinade by mixing the Eureka Lemon Olive Oil, Tarragon Balsamic, and pepper in a bowl. Drizzle across asparagus bundles. Season the asparagus with a pinch of Spanish Rosemary Sea Salt being sure to avoid the prosciutto as it is salty enough.
Bake for 12 minutes or until asparagus is tender crisp.
Serve alongside smoked salmon at brunch by swapping in Wild Dill Olive Oil and Sicilian Lemon Balsamic.
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Yum! I’ve made this before with the Tuscan Herb olive oil, but I’ll have to give some other flavours a try now that I’ve seen this.
Wow, looks amazing!
This looks so good! I can’t wait to try it out!
This is my new go to veggie dish for the BBQ. Tastes amazing and so quick to whip up!
I knew about wrapping with bacon but this is a great way to do it! Looks delish.
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