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asparagus rafts

(1 rating)
Asparagus Rafts
review
Private Recipe by
Teresa G.
Here, KY

One evening, I wanted to serve the fresh asparagus from our garden for supper. I usually wrap it in prosciutto, brush it with a little olive oil and bake it, but this time, I didn't have the prosciutto, so I improvised. It turned out tasting great, was much less expensive than using prosciutto and it looked really cool! Ka-ching! These tasty rafts of asparagus woven through ham with melted parmesan cheese are perfect served alongside seafood and steaks. Another bonus - they can be assembled ahead of time.

(1 rating)
yield 2 "rafts" per person
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For asparagus rafts

  • 6-8
    fresh asparagus spears per person (number depends on size of spears)
  • 1 slice
    ham lunchmeat per person
  • olive oil
  • 1 small pinch
    fine sea salt per "raft"
  • 1 pinch
    fresh ground black pepper per raft
  • 1 tsp
    freshly grated/shredded parmesan cheese per raft

How To Make asparagus rafts

  • 1
    Line a rimmed baking sheet with foil. Spray foil lightly with olive oil baking spray or use a paper towel, dipped in a little olive oil, to lightly grease the foil. Set aside.
  • 2
    Wash and trim woody cut ends of asparagus; place on paper towels and pat dry.
  • 3
    Cut each slice of ham in half lengthwise. Make 6, evenly spaced, vertical slits in each piece, carefully avoiding the edges.
  • 4
    Weave asparagus stalks through each slit, using as many stalks as will fit without tearing the ham (if it tears, you can "patch" it with a small piece of ham placed over the tear,) placing each "raft" on prepared foil lined baking sheet.
  • 5
    Lightly brush asparagus and ham with olive oil; sprinkle very lightly with sea salt and freshly ground black pepper (salt is optional, but I love salt, so I always add just a little bit;)
  • 6
    Bake at 425ºF for 15 minutes (20 minutes for large spears.)
  • 7
    Remove from oven, sprinkle parmesan cheese lightly over all; return to oven for 2 to 3 minutes, until cheese is melted. Serve.
  • 8
    Cover and refrigerate leftovers. May be assembled, covered with plastic wrap and refrigerated up to 1 day ahead. Preheat oven and bake, uncovered, as directed.
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