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Posted on Apr 21, 2016 |

Rita’s Recipe: Prosciutto-Wrapped Asparagus

Rita’s Recipe: Prosciutto-Wrapped Asparagus

A beautiful appetizer made with asparagus -- eaten in Egypt 3000 years before the birth of Christ!

Guests will enjoy this beautiful appetizer made with asparagus — a food popular in Egypt 3000 years before the birth of Christ!

About Asparagus

Three thousand years before Christ was born, the Egyptians and Syrians were eating asparagus. The Greeks and the Romans did them one better – they not only ate asparagus fresh, but actually dried it for eating during winter!


Asparagus has fewer than than four calories per spear, no fat or cholesterol, and low sodium. In addition, it is a rich source of potassium and vitamins, fiber, calcium and iron. We have a patch of asparagus that we grow and here’s how beautiful it looks after it goes to seed:


When they're done harvesting asparagus spears, gardeners let them sprout into feathery branches that look like this (center).

When they’re done harvesting asparagus spears, gardeners let a few sprout into feathery branches that look like this (center) so that the plant roots grow strong for the next season.



I love this recipe from friend and Chef, Jaime Carmody, of


  • 1 bunch asparagus, trimmed of tough ends
  • Sliced prosciutto – one for each piece of asparagus
  • 1 bell pepper (red, yellow or orange) cut into thin strips
  • Honey
  • Pepper


Make bundles of 2-3 asparagus, lay a piece of red pepper strip on top and then wrap them with prosciutto. Lay on  cookie sheet and drizzle with honey. Either broil or bake in 375 degree oven until asparagus is just bright green. Sprinkle with pepper and serve.


Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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