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Prosciutto & Parmesan Green Bean Bundles

If your holiday table needs an easy but elegant side, look no further: delightful personal portions of tender green beans and asparagus, lovingly wrapped in prosciutto and garnished with parmesan and crispy fried shallots!

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Prosciutto & Parmesan Green Bean Bundles

Prep time: 10 minutes Cook time: 25 minutes Serves: 6 to 7 Ingredients 1/3 cup extra-virgin olive oil 3 shallots, thinly sliced into rings Kosher salt, to taste 2 tablespoons extra-virgin olive oil, plus additional for greasing 1/2-pound French green beans (haricot vert), trimmed 1/2-pound thin asparagus, woody ends removed ½ cup grated gruyere cheese 5-ounces thinly sliced prosciutto 2 tablespoons dry white wine, optional 1 lemon, zested Kosher salt and freshly ground black pepper, to taste  Instructions For the Crispy Shallots: •Preheat the oil in a shallot high-sided saute pan over medium-high heat until shimmering. Place a plate lined with paper towels next to the stove. Add the shallots and allow to cook for 3 to 5 minutes until lightly golden.  •Remove the shallots to cool using a slotted spoon or tongs to the paper towel-lined plate and immediately sprinkle with salt. Set aside until ready to serve.  For the Prosciutto Wrapped Green Beans and Asparagus: •Preheat the oven to 425ºF. Line a baking sheet with foil or grease a baking sheet lightly grease olive oil. Place the asparagus and green beans in a large bowl and toss with 1 tablespoon olive oil, salt, and pepper.  •Divide the green beans and asparagus into 7 piles. Place about 1 tablespoon gruyere cheese in the center of each pile and wrap in prosciutto pieces to form a bundle. Drizzle with additional olive oil and a sprinkle of white wine and pop into the oven to roast for 10 to 15 minutes until the prosciutto is golden and crisp and the veggies are crisp-tender.  •Remove from the oven and garnish with lemon zest. Top with crispy shallots and serve. 

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