What better way to celebrate spring than with a Paleo Roasted Asparagus Recipe?
Asparagus is a quintessential spring vegetable (click here for my free seasonal spring produce list) and one of the first to emerge from the ground.
I decided to take a basic method for roasted asparagus and totally kick up the flavor with crispy prosciutto and orange.
Prosciutto, a cured, thinly sliced Italian ham, is a classic partner to asparagus. But if you don’t have the time or patience to wrap individual spears, this Paleo Roasted Asparagus Recipe is for you.
This recipe has less than five ingredients (not counting the salt and pepper of course).
It’d be perfect for Easter dinner; just crisp the prosciutto ahead of time then roast off the asparagus right before you’re about to put get the final touches together. Crumble the prosciutto on top, sprinkle on some orange zest, and you’re done.
- Preheat the oven to 400F (204C). Line a baking sheet with parchment paper. If you use foil, the prosciutto will stick.
- Lay the prosciutto on the parchment, and bake until the prosciutto is crispy, about 15 minutes. Let cool, then crumble with your fingers. Set aside until you’re ready to dress the asparagus.
- To roast the asparagus, you can use the same baking sheet / parchment from crisping the prosciutto. Keep the oven at 400F (204C) or preheat it if you crisped the prosciutto earlier.
- [Be sure you’ve trimmed off the tough lower ends of the asparagus. To do this, gently bend the asparagus and it’ll break where the tough part is. Discard that tough little end. Repeat for all the asparagus. If you’re pressed for time, hold the tough part that broke off against the rest of the asparagus bunch and use it as a guide. Cut the ends off with a knife.]
- Place the trimmed asparagus onto the baking sheet. Drizzle with oil, then sprinkle with salt and pepper. Gently toss it with your hands until the asparagus is well coated.
- Roast the asparagus for about 15 minutes, until it’s tender but not dried out.
- Place the asparagus on a serving plate. Sprinkled with the crispy prosciutto and orange zest.