I made this dish the other night for Spiro (I’m longing for the days when I could eat salmon, 7 more weeks to go!). Thank goodness I could partake in the consumption of the asparagus wrapped in prosciutto because the delicious aroma coming from the oven would have been hard to resist. These delectable morsels also work great as an appetizer when I have guests over!
Not only are these delicious, they are also super easy to make. You just need olive oil, asparagus, and prosciutto. Place a sheet of foil on a rimmed baking sheet and lightly brush the surface with olive oil. Preheat the oven to 450 degrees. Next, cut the prosciutto slices into thin vertical strips and wind them around the asparagus. Place the asparagus on the baking sheet and place in the oven for 5 minutes. After 5 minutes flip the asparagus and cook for 5 more minutes (the asparagus is in the oven for 10 minutes total or until crisp).
Now onto the salmon with white wine sauce! For this you need 1 large skinless salmon filet, olive oil, salt and pepper (to taste), 1 tbsp. unsalted butter, 1 cup dry white wine, 1 tbsp. chives, and 2 tsp. flour. Preheat the oven to 450 degrees (the same temperature as the asparagus) and place a sheet of foil on a rimmed baking sheet. Lightly brush the surface of the foil with olive oil and place the salmon filet on top. Brush the salmon with olive oil and sprinkle with salt and pepper to taste. Place in the oven for 15 minutes.
While the salmon is cooking melt the butter in a sauce pan over medium heat. Add the flour to the butter and whisk. Next add the wine and bring to a boil. Reduce to a simmer and cover. Let this mixture sit for approximately 8 minutes (stirring occasionally) and then season with salt and pepper. Stir in the chives and serve immediately.
In order to time this out correctly (so that everything is ready to serve at the same time) I prepped the asparagus and put it to the side. I then prepared the salmon and put it in the oven. When the salmon had 12 minutes left I began preparing the sauce and then when the salmon had 10 minutes left I put the asparagus in the oven. Viola! A perfectly planned meal in under 30 minutes!