Oral Allergy Syndrome Friendly Garlic-Rosemary Prosciutto-Wrapped Asparagus

Total time30 min

Prep time15 min

Cook time15 min

Oral Allergy Syndrome Friendly Garlic-Rosemary Prosciutto-Wrapped Asparagus

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Ingredients

4 servings

1 lb thick asparagus spears (about 16–20 spears), woody ends snapped off
3 oz prosciutto, slices separated (about 8–10 thin slices)
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3 tbsp olive oil
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tbsp fresh rosemary, finely chopped
½ tsp fine sea salt

For serving

1 tsp fresh lemon juice (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a small bowl, stir together the olive oil, minced garlic, chopped rosemary, and sea salt until combined.

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