Prosciutto Wrapped Asparagus with Lemon Pesto Crostini
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 8-10 1x
- Category: Appetizer
- Cuisine: Gluten free
Ingredients
Scale
- 6–8 slices Prosciutto
- 1 bunch Asparagus thick stems trimmed
- 2 Tbs EVOO
- 1 Baguette (I used Schar gluten free brand)
- 2 cups Flat Italian Parsley
- 1/4 cup Cashews
- 1/2 cup shredded Parmesan
- 1 clove Garlic
- 1/2 tsp Sea Salt
- 2 Tbs fresh Lemon Juice
- 1/4 cup EVOO
Instructions
- Preheat oven to 400 degrees
- Slice Baguette into 1 inch size pieces and place on baking sheet
- Bake 4 minutes each side or until toasted
- Set aside and cool
- In a large frying pan add 2 Tbs EVOO and heat over med/high heat
- Add Asparagus and sauté 2-4 minutes until slightly softened but still crispy, set aside
- Add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and 1/4 cup EVOO to a food processor and blend until smooth
- Spread Pesto over each crostini
- Cut Asparagus to length of crostini
- Tear Prosciutto into smaller pieces and wrap around Asparagus (you can wrap more than one asparagus for each crostini if you prefer)
- Place on top of Pesto and serve
- Enjoy!
- Note: If you have leftover Pesto you can store in an air tight container in the fridge up to 5 days. You can use this in pasta, on sandwiches, etc.
