{"id":1758,"date":"2015-03-15T17:29:10","date_gmt":"2015-03-15T23:29:10","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1758"},"modified":"2016-05-20T16:14:56","modified_gmt":"2016-05-20T22:14:56","slug":"crispy-prosciutto-wrapped-asparagus","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/crispy-prosciutto-wrapped-asparagus.html","title":{"rendered":"Crispy Prosciutto-Wrapped Asparagus"},"content":{"rendered":"<p><em>You gotta love the different things you can do with asparagus.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>22 asparagus spears about \u00bd\u201d diameter with ends trimmed<\/li>\n<li>1 Tab olive oil<\/li>\n<li>1 pkg thin cut prosciutto, cut in half lengthwise (Prosciutto di Parma)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element.<\/li>\n<li>Place the asparagus on a baking sheet.<\/li>\n<li>Drizzle it with the olive oil<\/li>\n<li>Using your hands, roll until the spears are evenly coated with the oil.<\/li>\n<li>Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of\u00a0prosciutto in a downward spiral toward the cut end, just barely overlapping the\u00a0seams of the prosciutto.<\/li>\n<li>Replace wrapped spears onto the baking sheet, leaving as much space as possible<\/li>\n<li>between each spear while still fitting all of them onto the baking sheet. (Make sure\u00a0the spears don\u2019t actually touch, or the asparagus and prosciutto will steam and\u00a0won\u2019t crisp.)<\/li>\n<li>Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over.<\/li>\n<li>Return the baking sheet to the oven and continue to broil until the asparagus is charred in\u00a0spots and the prosciutto is crisped and browned, about 2 minutes more.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> Makes 22 pieces<\/p>\n<p><strong>Source:<\/strong> By Lisa Lavery| Chow.com<\/p>\n<p><strong>Comments:<\/strong> I cut the prosciutto with scissors while it was still on the paper<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You gotta love the different things you can do with asparagus. Ingredients: 22 asparagus spears about \u00bd\u201d diameter with ends trimmed 1 Tab olive oil 1 pkg thin cut prosciutto, cut in half lengthwise (Prosciutto di Parma) Directions: Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/crispy-prosciutto-wrapped-asparagus.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Crispy Prosciutto-Wrapped Asparagus&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,27],"tags":[87],"class_list":["post-1758","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-pork","tag-vpwl-may-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1758"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1758\/revisions"}],"predecessor-version":[{"id":2002,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1758\/revisions\/2002"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}