I am posting this recipe a day early this year in case you want to try making this for your 4th of July party. This asparagus this year is really good. The spears are uniform and not too chunky which gives them that woody taste that is not appealing. They are almost sweet with a hint of spice which makes them especially good in quiches and appetizers like the one I am sharing with you today. I also served these at the Miss Wisconsin board party a few weeks back. They were a big hit!
Asparagus and Prosciutto Baguette
Asparagus spears, prosciutto, olive oil, salt and pepper, butter, garlic, baguette loaf.
Slice your baguette about 1″ thickness. Drizzle with olive oil and bake at 400 degrees for 5 minutes.
Cut off about 3 inches from your asparagus, using only the top 3″ of the spear. Toss with with olive oil and salt pepper until coated. Let sit.
Mix soft butter with chopped fresh garlic. Spread on baguette slices. Don’t be shy. Thick is good! It will give the rest of the ingredients more flavor. Wrap a 1/2 slice of prosciutto around a couple of asparagus spears and lay on top of buttered baguette. Serve and watch them be devoured!