Prosciutto Wrapped Asparagus, lightly oiled and kissed by fire, is considered a superfood due to the many nutritious properties it has. High in fibre, asparagine and anti oxidants, whilst also more commonly known as an aphrodisiac.
Its winter here in Australia, but as many of my readers are from the northern hemisphere, I thought I’d post a recipe that accompanies warm nights, endless sunshine and a red hot grill. Nothing beats locally sourced vegetables, so support your local markets and grab some of these keto superfoods!
As a kid, I would never eat Asparagus. I always thought that it tasted foul, and hours later a trip to the bathroom would often confirm my theory. I know you all want to know one thing, so lets get that out of the way first.
Whats that foul smell? Modern science has been able to refine the reason why asparagus can be foul to smell. The culprit? Asparagusic Acid.
Asparagusic acid can substitute for lipoic acid in α-keto-acid oxidation systems such as the citric acid cycle. The (R)-(+)-enantiomer of α-lipoic acid is a cofactor in the pyruvate dehydrogenase complex and is essential for aerobic metabolism. This basically means that if you running, cycling or performing any other aerobic exercise, that eating asparagus should be an essential part of your diet.
But why is it present as an odour when you go to the bathroom? Well, when asparagus is digested by the body, it breaks down into a chemical group related to sulfur. Similar to garlic, these molecules convey a powerful, typically unpleasant smell.
These molecules have one main characteristic in common. They are volatile, with a low boiling point which vaporises at room temperature. This is why asparagus itself doesn’t convey a bad smell, only once your body converts it into asparagus acid.
You can read more about the supplements I recommend on a ketogenic diet here.
Italian done in style
Prosciutto is an Italian dry-cured ham, which is thinly sliced and served uncooked. This style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. The combination of asparagus and prosciutto is not uncommon. This recipe is a classic, so you must try it!
Prosciutto Wrapped Asparagus
- 16 Spears Asparagus trimmed, bottom half removed
- 6 Slices Prosciutto Halved
- 3 Tbsp. olive oil
- Pepper Freshly Ground
- Bring a large pot of water to the boil, add the asparagus spears to the water and cook for 5 mins
- Drain the water, wrap the asparagus in the prosciutto.
- Place on an oven tray and baste with the olive oil. Cook for 15 mins at 350 F (180 C), turning after 7 mins.
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