Recipe: Asparagus Wrapped in Prosciutto

This makes an easy and elegant appetizer.

Makes 10 wraps.

Ingredients:

• 1 bunch of asparagus (about 30 spears), trimmed

• 10 slices of prosciutto

• 1 Tbsp olive oil

• 1 Tbsp lemon juice

Directions:

1. Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper.

2. Wrap a slice of prosciutto around 2 - 3 stalks of asparagus (depending on the size of your stalks) and place on the prepared baking sheet. Continue until you have wrapped all of the asparagus.

3. Lightly drizzle the asparagus wraps with the olive oil and place the baking sheet in the oven.

4. Bake for 15 minutes. Remove from the oven and lightly sprinkle with the lemon juice before serving.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Tatiana Volgutova from Getty Images 

Recipe: Zoodles with Sage and Prosciutto

You’ll love how roasting the zoodles brings out their natural sweetness in this recipe.

Serves 2 - 3

Ingredients:

• 6 cups spiralized veggies: zucchini, butternut squash, carrots … your choice!

• 2 tbsp avocado or olive oil

• Sea salt and freshly ground black pepper

• 3 tbsp grass-fed butter, cut into cubes

• 2 ounces sliced prosciutto

• 5 sage leaves

• ½ cup crumbled goat cheese

Directions:

1. Preheat the oven to 400 degrees. Spiralize your veggies and place on a parchment-lined baking sheet. Toss with oil, salt and pepper. Roast in the oven until they are tender but not mushy, 10 to 15 minutes.

2. While they’re roasting, melt 1 tbsp of the butter in a large skillet over medium heat. Add the proscuitto and cook about 2 minutes each side, until they slightly curled. Remove from the heat and place on a paper-towel-lined plate.

3. Add 2 tbsp butter to the skillet and, when melted, saute the sage leaves about 4 minutes.

4. Remove the skillet from the heat, and crumble the cooled prosciutto. Add the zoodles to the skillet, tossing to combine everything, and stir in the goat cheese and crumbled prosciutto. Remove to a serving platter and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by AmalliaEka from Getty Images