Canna-Honey Glazed Prosciutto-Wrapped Asparagus
Recipe Info
Prep time: 15 minutes
Cook time: 12 minutes
Yield: 12 to 15 spears
Difficulty: Easy
Terpene Pairing
Myrcene and Pinene: The earthy, musky undertones of myrcene perfectly ground the saltiness of the prosciutto, while pinene highlights the fresh, forest-like snap of the asparagus and the floral sweetness of the honey.
Dosage Information
Approximate dosage: 5mg to 7mg THC per spear. This is calculated using 1 tablespoon of cannabis-infused honey for a 12-spear batch. Always verify the potency of your specific infusion to ensure an accurate dose.
Ingredients List
1 bunch thick asparagus spears (about 12 to 15), woody ends trimmed
6 to 8 slices thin prosciutto, halved lengthwise
1 tablespoon cannabis-infused honey
1 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil
1/2 teaspoon cracked black pepper
Pinch of sea salt
Optional: 1 teaspoon toasted sesame seeds for garnish
Decarboxylation Instructions
Preheat your oven to 240°F. Break your cannabis flower into small, popcorn-sized pieces and spread them in a single layer on a baking sheet lined with parchment paper. Cover the sheet tightly with aluminum foil to preserve the aromatic terpenes. Bake for 35 to 45 minutes. Remove from the oven and allow it to cool completely before uncovering.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup of organic clover honey with your decarboxylated cannabis. Maintain a constant temperature of 160°F for 40 to 60 minutes. Use a thermometer to ensure it does not boil, as high heat will degrade the cannabinoids. Strain the honey through a fine-mesh sieve or cheesecloth into a glass jar and store in a cool, dark place.
Preparation Instructions
* Preheat your oven to 400°F and line a baking sheet with parchment paper.
* Lightly toss the trimmed asparagus spears in olive oil, sea salt, and black pepper.
* Take a half-slice of prosciutto and wrap it tightly around each asparagus spear, starting just below the tip and spiraling down toward the base.
* Place the wrapped spears on the prepared baking sheet in a single layer.
* Roast for 10 to 12 minutes, or until the asparagus is tender and the prosciutto is crisp.
* In a small bowl, whisk together the cannabis-infused honey and the balsamic glaze until fully incorporated.
* Remove the asparagus from the oven and, while still hot, use a pastry brush to coat each spear with the honey-balsamic glaze.
* Garnish with toasted sesame seeds if desired.
Chef Tips
For maximum crunch, ensure the asparagus is completely dry before wrapping with prosciutto. If the spears are very thin, reduce the cooking time by 2 or 3 minutes to avoid overcooking the vegetable while waiting for the ham to crisp.
Consume Responsibly
Start Low, Go Slow