Traditional asparagus recipes often call for blanching the tender springtime spears, but we like ours oven-roasted in an Ooni – whether wrapped in Parma ham and sizzled in one of our cast iron pans, or atop a simple but delicious pizza.
The salty, soft Parma ham in this recipe perfectly complements the crunchy, sweet asparagus spears. We prepare this recipe using the Grizzler to add a nice chargrill to the asparagus, but the same recipe could also be used with the Skillet or Sizzler.
Serves 2 as a side; serves 4 as an appetiser
8 asparagus spears
8 slices Parma ham
35ml (2 tablespoons) olive oil
100g (2 tablespoons) parmesan, grated
Preheat your Ooni pizza oven to a medium-high heat. You can check the temperature inside your Ooni using the Ooni Infrared Thermometer.
In a saucepan, blanch the asparagus spears – place in gently boiling water for two minutes; remove and place in iced water or under cold running water.
Add the olive oil to your Grizzler, then place inside your Ooni to warm up.
Lay a slice of Parma ham flat on a chopping board, and lay an asparagus spear on top. Take the edge of the Parma ham and wrap it around the asparagus, rolling the asparagus to wrap up the spear in the ham. Repeat this for each asparagus spear.
Remove the Grizzler from the oven. Add the asparagus to the hot pan and sprinkle the parmesan over the asparagus. Return the Grizzler to the oven, and grill the asparagus for two minutes on each side, or until chargrill marks appear.
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