I’ve been waiting patiently. Veerrryyy patiently. For 3 years. Yes, threeeee years. And it’s finally arrived…asparagus! I planted it on a whim three (did I say three yet?) years ago just to see if I could grow it, and hallelujah, it’s arrived. You have to wait three years to harvest spears, so this year is an exciting year! In fact, I almost three a party just because Spring has arrived and the wee little spears have made their debut.
Now, some would argue they don’t like asparagus. I’d argue they haven’t had it cooked right. By that I mean it’s not supposed to be army green. Yes, asparagus and good ol’ fatty hollandaise is spectacular, but holy moly, asparagus in prosciutto is The Bomb. And to top it off, it’s super easy. And people will think you have created culinary magic when they eat it. Wiiiiinnnn!
Asparagus in Proscuitto
- 1 bunch asparagus, cleaned of fibrous ends
- 1 pack high quality proscuitto
- 1 TBSP Olive Oil
- 1/4 cup aged shredded Asiago cheese
- Cracked black pepper
- Optional: 2 poached eggs per serving (makes a great brunch with a salad, or a great breakfast!)..check out the eggs from Wishbone Heritage Farms!
Wash and clean asparagus of woody ends (the whiteish-purple end that doesn’t bend so easily). Dry by rolling between 2 paper towels. Coat with 1 TBSP olive oil and cracked pepper to taste. Wrap 2-3 asparagus with 1/2 slice of prosciutto. Place on a foil lined baking sheet. Sprinkle each group of spears with a little bit of cheese (about 1-2 tsp). Roast until just tender and prosciutto starts to crisp on the edges, about 15 minutes.
While asparagus is cooking, heat water for poaching eggs. After asparagus is done, remove from oven to cool. While asparagus is cooling, poach optional eggs while asparagus is cooling.
Dig in my friend!…And consider growing your own!