Prosciutto Wrapped Asparagus with Lemon Pesto Crostini
These Prosciutto Wrapped Asparagus with Lemon Pesto Crostini are a great appetizer to throw together at the last minute. This is a hit at every party!
Ingredients
- 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
- ¼ cup Cashews
- ½ cup shredded Parmesan
- 1 clove Garlic
- ½ teaspoon Sea Salt
- 2 Tbs fresh Lemon Juice
- ¼ 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 ¼ 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.
Nutrition
Calories: 200kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 7mgSodium: 390mgPotassium: 141mgFiber: 1gSugar: 2gVitamin A: 1064IUVitamin C: 17mgCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was!