This sponsored post is written by me in partnership with La Terra Fina. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
I’m a huge fan of super simple meals. I mean, who isn’t? In this day & age it’s about all anyone will ever make (myself included). When I was scanning the fridge to check out my options I remembered I had this La Terra Fina Spinach Artichoke Quiche that needed to be used. A shelf over and back a bit I found some asparagus hiding too. Boom. This quick and easy dinner was born. I’m a huge asparagus fan and usually just roast it up a bit and sprinkle on some parmesan cheese. While I love that option, sometimes it’s nice to switch it up a bit too. Have you ever had prosciutto wrapped asparagus? It’s delightful! I sprinkled my spears with some smoked paprika to add even more depth – and I’m so glad I did. I could hardly stop myself from eating most of the tray!
With my quick & easy side I wanted a ‘quick and easy’ main dish to go along with. Have you had La Terra Fina Spinach Artichoke Quiche? I love them so very much! The best part is they are ready to eat in less than a half an hour. So while you’re baking that up you can be getting your asparagus prepped and popped in the oven too just in time for both of them to come out at the same time. That’s my idea of a delicious 30- minute meal! Give it a try, I’m certain you’ll love it. In fact, make it for guests – they are sure to be impressed!
Quiche & Prosciutto Wrapped Asparagus
- 1 lb. asparagus spears, ends trimmed
- 1 tablespoon melted butter
- Freshly ground black pepper
- Smoked paprika
- 17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)
- 1/4 c. shredded parmesan
- Cook La Terra Fina Spinach Artichoke Quiche according to package directions. Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Place the asparagus on a baking sheet, brush with melted butter and season with salt, pepper and smoked paprika. Toss until the spears are evenly coated with the butter and spices. Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. Broil for 3 minutes, flip the asparagus over and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. Serve with quiche.