Prosciutto-Wrapped Asparagus with Caramelized Pears and Balsamic Reduction
Adding a balsamic reduction and spiced pears makes for a flavorful and unique starter. You can make the balsamic reduction and the spiced pears while the asparagus is roasting, so this is a pretty quick and easy recipe to prepare.
Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1 bunch asparagus, trimmed
- 1 teaspoon olive oil
- 3 ounces thinly-sliced prosciutto
- 1⁄2 cup Balsamic Vinegar
- 2 large bosc pears, peeled and chopped
- 3 tablespoons unsalted butter
- 2 tablespoons Pure Maple Syrup
- 1⁄4 teaspoon Ground Cinnamon
- Pinch of sea salt
- Preheat the oven to 400˚F.
- Trim the stalk ends off the asparagus and drizzle with 1 teaspoon olive oil. Use your hands to make sure all the stalks are lightly coated and sprinkle the asparagus with sea salt.
- Wrap 3-4 stalks of asparagus in 1 thin slice of prosciutto. Place the bundle on a baking sheet seam-side down. Repeat for the remaining asparagus and prosciutto. Bake for 15 minutes or until the asparagus and prosciutto are crispy.
- Heat the balsamic vinegar in a small skillet over medium-high heat while the asparagus is roasting. Bring to a full boil and cook, stirring occasionally, until the vinegar has reduced by ⅔ of its original volume and is thick, about 3-5 minutes. Set aside until you're ready to use.
- Add the chopped pears, butter, pure maple syrup, cinnamon and salt to a small pot and heat, covered, over medium-high heat. Cook, stirring occasionally, until the pear has softened and is caramelized, about 8-10 minutes.
- Transfer the prosciutto-wrapped asparagus to a serving platter. Add the spiced pears, drizzle with balsamic reduction and serve!