RemixipeWhakarite: 10minTunu: 25minTapeke: 35min
gluten-freeitalianunder-30-minuteselegantparty-food
Ngā Kai
Serves 6
24 spears
asparagus, woody ends trimmed
12 slices
prosciutto
2 tbsp
olive oil
black pepper
to taste
150 ml~
balsamic vinegar
1 tsp
honey
Tikanga
- Preheat oven to 200°C. Line a baking tray with parchment.
- Pour balsamic vinegar and honey into a small saucepan. Bring to a simmer over medium heat and reduce by half until syrupy, about 8-10 minutes. Set aside.
- Take 2 asparagus spears and wrap them together with one slice of prosciutto, leaving the tips exposed.
- Repeat with remaining asparagus and prosciutto.
- Arrange bundles on the baking tray, drizzle with olive oil and grind over black pepper.
- Roast for 12-15 minutes until asparagus is tender and prosciutto is crispy.
- Transfer to a serving plate and drizzle with the balsamic reduction.
Oranga Kai
Nutrition per serving
Estimated| Calories | 69kcal |
| Protein | 1g |
| Carbohydrates | 7g |
| of which sugars | 1g |
| Fat | 5g |
| Fibre | 4g |
Some ingredients couldn't be matched (asparagus, prosciutto) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
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