Tuesday, June 26, 2012


Since it has been a busy week with the "passed appetizers," I thought I would share another favourite - this time with the recipe!

This is a great appetizer for entertaining at home. Easy to assemble and something that can be done ahead of time, perfect for the busy host!

With Ontario asparagus season in full force, this is the perfect time to take advantage of our beautifully and locally grown asparagus. Skinny and delicious, you can't go wrong with these babies.

Wrapped in the prosciutto gives the asparagus a salty bite, and once they are baked - they crisp up slightly which gives them a perfect crunch. Finish them with a four ingredient parmesan cream and you are all set to go! I served mine on a great wooden board that I bought at Indigo. Perfect to set down on a table in front of your guests or to use as a serving vessel while passing around. The options are endless!

Prosciutto Wrapped Asparagus
Makes 21 pieces

- 21 pieces of asparagus
- 7 pieces of prosciutto (cut vertically into thirds)
- salt & pepper
- 1/4 cup ground parmesan
- 3/4 cup 35% cream

1. Snap the ends off of your asparagus and wash thoroughly. Preheat oven to 375 degrees F.
2. Take your pieces of prosciutto and cut into thirds, vertically. If you would like more prosciutto on each piece only cut into half, I think thirds is the perfect amount for the skinny Ontario asparagus, but if it's thicker, in half might be better.
3. Wrap the prosciutto around the asparagus, starting at the top and wrapping around to the bottom. (You don't need to season or oil these when roasting them. There is enough salt and oil which will be released from the cooking of the prosciutto)
4. In a small pot over medium high heat, whisk together the parmesan, cream, salt and pepper. Allow to come to a boil and then quickly reduce the heat to a simmer. Cook until the cream sauce has reduced, reaching a thicker stage.
5. Cook the asparagus for 7-10 minutes, until the asparagus are fork tender and the prosciutto has crisped up.
6. Serve either right out of the oven warm, or at room temperature and garnish with the parmesan cream (or serve it on the side to dip the asparagus in)
7. Enjoy!

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