Wednesday, July 18, 2012

Prociutto wrapped Asparagus

 I wrote about growing Asparagus yesterday, and here is yet another way to eat it. Asparagus wrapped in prociutto makes a very nice light lunch dish to serve at a lunch party with a salad. It's a great way to make use of local asparagus when it's in season.

This recipe comes from . There are lots of terrific photos explaining every step of the way, so it's worth checking out.  My only objection is the processed cooking sauce that's used.  I prefer to use my own home made one.  That way I know what's in it.

Ingredients :

-  1 lb. asparagus, tough ends trimmed and discarded
-  8 ounces prosciutto, very thinly sliced
-  1 tablespoon olive oil
-  1 recipe cheese sauce (I use parmesan cheese and add Italian herb mix to it.)

Directions :

-  Preheat oven to 400'F
-  Wrap 2 or 3 asparagus spears with a slice of prosciutto.  Place spear on a baking sheet.
-  Drizzle olive oil on the tips and ends of the asparagus, avoiding the prosciutto.
-  Roast for 8 to 10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
-  Heat the cheese sauce and drizzle some over each portion.  Serve immediately.

This recipe is also quite delicious without the cheese sauce.

Can't find prosciutto?  Order some online.
  Prosciutto Imported From the City of Parma Italy 1lb Sliced By Pastacheese

Fresh asparagus is usually only available for short while in the spring, so if it grows in your area, freezing some for use during the rest of the year is a great idea.  Unlike tomatoes and most other vegetables, it does require blanching, but this is not as complicated as it sounds.

How to Blanch vegetables

Blanching is really just the process of boiling for a very short time, just a minute ......

.... then immediately immersing into ice cold water.  At  Preserving with Purpose you will find complete instructions on how to blanch asparagus along with some really great photos.  (Check this previous post for how to prepare asparagus for cooking)

Once the asparagus is blanched, you can then flash freeze and put into freezer bags.  They say it lasts for six months but other sites say you can keep it for up to a year.  I've used asparagus that was almost a year old and it was still pretty good.  It will never be as crisp as fresh, but pretty close if you take the extra step and blanch it. (image from

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

Want to try Paleo, but .....

... think it's too hard to do?
... don't have enough information?
... don't know where to start?
My STEP-BY-STEP PALEO ebook course makes it Easy !

I show you exactly what to do Step by Step,
I give you lots of great Recipes,
and I make it Fun !

check out Book 1 on Amazon today !


No comments:

Post a Comment

Valid comments are always encouraged and welcome, but please remember this is not a platform for self-promotion. All comments are moderated, and those with links that are not relevent to the content on this blog WILL NOT be published.