Blog posts are BACK. Life came at your girl fast in 2018. With two new businesses underway and every day life soaking up all my energy, I put my passion on the back burner. After cooking hundreds of meals a week for months, I lost my spark. The last thing I wanted to do after a long day in the kitchen was get into another kitchen and write down every thing I was cooking. No matter how hectic life gets, cooking has always and will always be my escape. Blogging is my way to connect with people all over the world who share the same love for food so I’m back with more motivation and dedication to kitchen addiction, my first food baby.

Enough about me and more about this slammin’ asparagus because I need y’all to try this. Doing meal prep has really pushed me to think outside of the box and try to recreate classic foods with a healthy twist. Keto has been my absolute favorite because the possibilities are endless once you learn what you can and can’t eat. Bacon, fatty cheese and butter? Like c’mon now. Asparagus is at its peak and super cheap during February and April and was perfect when I made this so I was eating it with just about every meal for a good while. My go-to recipe is always my favorite Parmesan Asparagus but I needed a little switch up.

This recipe isn’t a traditional cordon bleu for all you confused food snobs but it has all the familiar flavors that make it a timeless dish. I swapped the ham out for prosciutto and added some shredded gruyere to the usual Swiss to add another layer of sharp flavor. (Side note: Aldi has THE best cheese selection for a great price. Everything in this recipe was bought at aldi for less than 8 bucks). One of the most important steps in this recipe is to blanch your asparagus!!!! Or any veggie for that matter. The importance is real. The prosciutto and cheese cook in no time in the oven so you don’t want hard asparagus under all of that gooey greatness.

This makes a great side dish for a fancy little dinner or brunch. I wrapped them in small bundles to portion out the serving sizes. I used about 1 lb of asparagus for 4 hefty servings so you can double or halve the recipe very easily. The spears were fairly thin so if you are using thicker asparagus, use 3or 4 so the prosciutto will wrap around nicely without falling apart. Each bundle has 8 spears.

What You’ll Need:

• 1lb asparagus (bottoms trimmed)

• 1/2 cup shredded Swiss cheese

• 1/2 cup shredded gruyere cheese

• 4 slices prosciutto (get more because you will be picking)

• 1/2 tsp salt + 1/2 tsp pepper

What You Need To Do:

1. Preheat your oven to 400 degrees.
2. Blanch your asparagus!

Bring a pot of shallow water to a slight boil.

Prepare an ice both. Cold water with ice and set aside.

Drop your asparagus in the boiling water for 2-3 minutes or until bright green.

Immediately remove from water and drop in ice bath for 30 seconds.

Remove asparagus and allow to drain.