Ingredients

The following ingredients have 8 Servings
  • 1 pound fresh green beans (I used haricot vert), ends trimmed
  • 5 ounces prosciutto or jamón serrano (at least 8 slices)
  • fine sea salt and freshly-cracked black pepper
  • freshly-grated Parmesan cheese, for topping
  • 1/4 cup salted butter
  • 2 tablespoons honey
  • 1 teaspoon finely-chopped fresh rosemary
  • 1/2 teaspoon garlic powder

Instruction

  • Bring a large stockpot of water to a boil. Add the green beans and boil for 2 minutes or until bright green. Use a strainer or tongs to quickly transfer the green beans to a large bowl of ice water and submerge the green beans until completely chilled. Drain the ice water completely, then use a clean towel to lightly dry off the green beans.
  • Combine the butter, honey, rosemary and garlic powder in a small saucepan. Heat over medium heat until the butter and honey are completely melted, stirring frequently. Remove from heat and set aside.
  • Heat the oven to 450°F (230°C). Mist a baking sheet with cooking spray.
  • Using the same large mixing bowl, toss the green beans with 1/4 cup of the butter mixture until evenly combined. Portion the green beans into 8 equal-ish sized bundles (about 9 or 10 green beans per bundle), then gently wrap each bundle in a slice of prosciutto. Place the bundles evenly on the baking sheet. Brush with the remaining butter, then season with salt and black pepper.
  • Bake for 8 to 11 minutes, or until the prosciutto and green beans reach your desired level of crispiness.
  • Serve immediately, garnished with freshly-grated Parmesan cheese. Enjoy!