Gluten-Free Italian Brunch Delight: Prosciutto-Wrapped Asparagus & Bell Peppers with Herbed Ricotta

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 fresh asparagus spears
• 4 large bell peppers (any color)
• 8 slices of high
• quality prosciutto
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon capers

Instructions

1. a. Preheat your oven to 375°F (190°C). b. Wash and trim the asparagus, then cut into equal sized pieces. c. Cut the bell peppers in half lengthwise and remove seeds and membranes. d. In a small bowl, combine ricotta cheese with chopped basil, parsley, minced garlic, salt, and pepper. Mix well to create the herbed ricotta filling. e. Wrap each asparagus piece and bell pepper half with a slice of prosciutto, ensuring the filling is securely held inside. f. Heat olive oil in an oven safe skillet over medium heat. Sear the wrapped vegetables for 2 3 minutes per side until the prosciutto starts to crisp up and turn golden brown. g. Transfer the skillet to the preheated oven and bake for 5 7 minutes, or until the asparagus is tender and the bell peppers are slightly softened. h. In a small bowl, whisk together lemon juice, capers, salt, and pepper to create the zesty lemon caper sauce. i. Serve the baked vegetables immediately with a dollop of lemon caper sauce on the side.

Chef’s Insight

"The combination of flavors and textures in this gluten-free Italian brunch recipe truly shines, making it a culinary masterpiece."

Notes

Make sure to use high-quality, fresh ingredients for the best results.