When Jamie first made this dish and sent it to Calli for her thoughts, Calli’s first response was that they “look beautifully bougie”. She is not wrong. Even our chosen title for this recipe is so extra, but we just love this recipe too much not to post it. There are a bazillion versions of this recipe on the internet, most of which use asparagus as the only vegetable wrapped in prosciutto. We wanted to take that basic idea and step it up a notch for something a little more interesting. Jamie found the cutest baby cauliflower at Trader Joe’s and knew that would add some desired texture to the dish, but the sky is the limit for how you can make these your own. The most important step in preparing these bundles is that all of the vegetables are roughly the same thickness- that way everything cooks at the same time in the oven and nothing is under or overcooked.
Prosciutto Wrapped Veggie Bundles
- 8 slices prosciutto (they should be thin but not transparently thin)
- 32 stalks of asparagus, the bottom 1/3 trimmed away
- 16 pieces of baby cauliflower or broccoli rabe, with the stems intact
- 16 green onions, stems trimmed on both sides
- 3 tbs olive oil
- a pinch of red chili flakes
- salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Trim all of the vegetables and lay them in a single layer on a large cookie sheet. Drizzle the olive oil, chili flakes, salt, and pepper over the vegetables and gently toss to coat.
- Lay a single piece of prosciutto onto a flat surface. In the middle of the prosciutto, lay 4 stalks of asparagus, 2 baby cauliflower stems, and 2 green onions. Tightly wrap the prosciutto around the vegetables, making sure the veggies stick out on either end of the prosciutto so the bundle stays together. Lay the bundle seam-side down on a cookie sheet. Repeat for the remaining bundles.
- Bake the bundles for 12-15 minutes, or until the vegetables are crispy on the edges and cooked through in the center. Serve immediately.