You know what goes nicely with Andrea's Buttermilk Spoonbread? You know what would make a tasty appetizer?
Prosciutto-Wrapped Asparagus Spears.
Cooking really can be that simple, my friends.
I made this combo for dinner the other night and it reminded me of a grown-up version of breakfast for dinner. Truthfully, my husband hates breakfast for dinner (a.k.a. brinner), so this was a genius move on my part.
Prosciutto-Wrapped Asparagus Spears
Equal number of asparagus spears and prosciutto slices
Melted butter or olive oil, couple tablespoons
Preheat oven to 375 degrees.
Trim asparagus. My mom has a friend who taught her how to trim the right amount and I think of Mom's friend every time I make asparagus. So with your sharp knife start at the very bottom of the asparagus and tap your way toward the top until you feel a slight give. When you feel the give, that's where you cut.
Wrap one piece of prosciutto around each stalk.
Brush each stalk with melted butter or olive oil.
Place in oven until asparagus is roasted and prosciutto is crispy, about five minutes.