Prosciutto Wrapped Asparagus with Lemon Pesto Crostini

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  • 68 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


  1. Preheat oven to 400 degrees
  2. Slice Baguette into 1 inch size pieces and place on baking sheet
  3. Bake 4 minutes each side or until toasted
  4. Set aside and cool
  5. In a large frying pan add 2 Tbs EVOO and heat over med/high heat
  6. Add Asparagus and sauté 2-4 minutes until slightly softened but still crispy, set aside
  7. Add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and 1/4 cup EVOO to a food processor and blend until smooth
  8. Spread Pesto over each crostini
  9. Cut Asparagus to length of crostini
  10. Tear Prosciutto into smaller pieces and wrap around Asparagus (you can wrap more than one asparagus for each crostini if you prefer)
  11. Place on top of Pesto and serve
  12. Enjoy!
  13. 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.
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