Roasted Asparagus, Prosciutto and Potatoes

This recipe might seem a bit fiddly at first glance, but it really isn’t that difficult, and there is so much flavor delivered that it’s worth the effort. Asparagus becomes a completely different vegetable once it’s roasted, with a more mellow flavor and tender texture. It becomes the perfect companion to the roasted potatoes, crispy, salty prosciutto, and creamy, tangy goat cheese. It serves 2-4 as a side, but I’m partial to a big plateful of it with a poached egg on top. It makes a hearty brunch for two.

  • 6 spears asparagus, 1/2 inch diameter
  • 6 paper-thin slices prosciutto
  • 2 medium red potatoes (or 12 ounces baby potatoes)
  • 2 tablespoons olive oil, plus more for the pan
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 ounce soft goat cheese
  1. Preheat oven to 400 deg. F. Lightly oil a rimmed baking sheet.
  2. Trim tough ends from asparagus spears. Wrap each spear in a slice of prosciutto, covering most of the spear. Transfer wrapped asparagus to one half of the baking sheet, arranging in a single layer. Drizzle with 1 tablespoon olive oil.
  3. Chop potatoes into 1/2-inch pieces, toss in 1 tablespoon olive oil, salt and pepper, and arrange in a single layer on the other half of the baking sheet.
  4. Place baking sheet in oven, and roast for 20 minutes. Remove from oven, stir potatoes, and turn asparagus. Return to oven, and roast for 5 minutes more, or until potatoes are light brown and tender, and prosciutto is darkened and crispy.
  5. Remove asparagus to a cutting board and let cool for 5 minutes. Gently loosen potatoes from the pan, and bring them together into a loose mound.
  6. Cut asparagus into 1/2-inch pieces, and place on top of the potatoes. Break the goat cheese into small lumps with a fork and top the potatoes and asparagus evenly.

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