Speaking of asparagus...Most often, asparagus makes its springtime appearance in The Delicious household simply steamed with a little bit of salt and occasionally, in an omelet or frittata.
However, I will never go back to simple steaming of asparagus, nor to hiding them inside a mask of eggs after having them wrapped in slices of prosciutto and roasted. I realize, of course, that this is not a wildly innovative technique, but it is the first time I've done it and tasted it.
Now different recipes call for slightly different methods -- blanching the asparagus first, tossing them with olive oil, etc. -- but there is no need. Just trim the woody ends, wrap 3-4 stems in prosciutto, and roast in a 400 degree oven for about 15 minutes. There's no need for oil since the prosciutto's fat will render onto the baking tray, and the salty meat is enough with the asparagus.
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Reader Comments (Page 1 of 1)
3-25-2008 @ 11:47PM
dragonet2 said...
This is also outrageously good with green beans, but you have to be sure the beans are relatively young and they need to be quicly par-cooked before you do this technique with them.
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3-26-2008 @ 5:26PM
Maman said...
Are you people bugging my kitchen? We had asparagus like that last night and it was delicious!
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3-26-2008 @ 7:20PM
thewinchester said...
Love this method of cooking asparagus, been doing it for ages and do it often.
Personal tip, these are great served as a side. I use with with a large piece of salmon baked in puff pastry atop a light creamy roux. Quick simple dinner dish you can pull off in 15min or less.
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