I'm really sick of Bacon.
Ok, not really. I love Bacon.
Bacon has definitely had its turn in the spotlight, I’m pretty sure we can all agree on that. I’ve talked about this before, but Paleo has gotten a bad rep for being a “health fad” that emphasizes eating bacon and calling it healthy. Ok, I get it. There aren’t many stereotypical “diets” out there that say its ok to eat bacon, so of course that facet of this diet would get attention. However, a true Paleo diet emphasizes a ton of veggies with healthy, sustainable, grass-fed, organically raised animal proteins on the side. If you were to take your dinner plate, ¾ would be a vegetable variation, and the remaining quarter would be a plant based protein (ex: nuts, hemp, coconut) OR a type of meat. Lets contrast that with Standard American Diet “my plate” recommendations from the FDA. Let’s also correlate the body composition, vitality, and health between someone who follows a primal lifestyle and someone who follows the recommendation from our governmental departments. (p.s. lots of bills passed by our government, are financially backed by large agriculture companies. Let’s just ponder on that one for a while.)
Ok, sorry for the rant. I just get so annoyed when people come up to me and ask my why I think eating bacon for breakfast, lunch, and dinner is healthy. I suppose the simpler way I could have addressed that, besides getting started on an FDA rant, was to just say that I eat bacon probably 2 times a month. If that. Even now, I’m getting so burned out about hearing about bacon that I’ve turned to other delicious pork options. Like pork belly. Or prosciutto. Mmmm prosciutto.
My best friend, Nikki, made these prosciutto wrapped asparagus recipe that was so great when she was visiting once. Nikki has been on-again off-again Paleo for a while, but like most people, decreases her Paleo efforts when she finds herself incredibly busy. (She’s a middle school teacher, God Bless her.) I immediately fell in love with her simple little asparagus prosciutto recipe, and it is most definitely blog worthy. Whether she knew it or not, Prosciutto is a little salty by nature, so I’m inclined to think that it lends itself well to tough vegetables like asparagus.
Prosciutto is also expensive, but an expense I think is worth it if you’re not consuming it daily. Imported prosciutto can sometimes be three times the amount of domestic prosciutto, because the curing and pasteurization process is different than American prosciutto. Also, importing anything raises the cost, for obvious reasons. (How do I know this prosciutto trivia? I had an intense prosciutto conversation with an Italian butcher about a year and a half ago. I think he thought I was a little weird.) If you haven’t tried imported prosciutto, I highly recommend doing a side-by-side comparison tasting of domestic and imported prosciutto, kind of like a pork flight.
Asparagus Wrapped Prosciutto
Serves 2, generously
- 1/8 cup olive oil
- Salt and pepper to taste (be mindful that prosciutto is salty by nature)
- 1/2 tsp. garlic powder
- Crushed red pepper to taste, optional
- 8 oz. prosciutto
- 2/3 bundle of asparagus
- Parmesan cheese for garnishment, optional*
- Mix olive oil and garlic powder together.
- Rub oil mixture onto asparagus and coat thoroughly.
- On a baking sheet, create groups of 2-4 asparagus stalks.
- Tightly wrap prosciutto around each prosciutto group. Secure with a toothpick.
- Bake at 350 degrees for minutes.
- Remove toothpick just before serving. Sprinkle with salt and pepper to taste. Add cheese if desired.
*Parmesan cheese is technically not Paleo. :)