Three Ways to Wrap Asparagus

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

This week, it was suggested that I look for different ways to wrap asparagus. "Great!" I thought, as I love asparagus. Browsing recipes, though, I realized that in addition to loving asparagus, I'm quite the particular eater. I don't eat pork and I can't do gluten, which means I can't eat anything with flour.

See Also: Use Salt to Clean and Restore Your Cast Iron Skillet Golden Eggs: Scrambled Inside the Shell

My food exclusions have never been a problem before, but apparently some of the best wrapped-asparagus recipes include pork and flour.

Now, just because pork and flour are forbidden foods in my world doesn't mean I don't understand they're two of the biggest joys of the food world.

The first, and most popular, recommendation is to wrap prosciutto around the spears. This recipe and photo comes from Eat Drink Paleo. The website says to buy prosciutto sliced paper-thin from a deli. The prosciutto-wrapped asparagus spears can be stored in the fridge until ready to cook, and they are best served straight off the grill. Ingredients needed: asparagus, prosciutto, and ghee -- only three. That's what I like to see.

The second-most popular way to wrap asparagus is using puff pastry or phyllo dough. The photo below comes from a recipe from Country Living. In this case they're using puff pastry, along with some herbs and freshly grated Parmesan.

I settled on wrapping my asparagus in a rice tortilla with swiss cheese and some balsamic reduction drizzled on top. An asparagus quesadilla, basically. It had never occurred to me to put asparagus in a quesadilla. Frittatas and omelets, yes, but not quesadillas. I got the idea from a blog called Foodtasticmom. She suggests using Boursin and havarti cheeses, but I had only swiss, so I went with that.

Though the quesadilla was good, and the photos of prosciutto and pastry-wrapped spears are lovely, I think I'll keep my tradition of simply roasting them with a little olive oil and salt at 400 degrees for about 20 minutes.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.