Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, April 17, 2011

Roasted Asparagus and Asparagus Wrapped in Prosciutto

Asparagus are so simple to cook, yet so elegant to serve. If you are having people over, just blanched asparagus wrapped in prosciutto topped with crumbled feta cheese and drizzled olive oil will be a hit , as just plain roasted asparagus as a side to your meal will always raise eyebrows.
Roasted Asparagus:
1 lb of asparagus with ends cut off
2 tablespoons of extra virgin olive oil
2 teaspoons of smoked salt (or just plain salt)
Fresh ground pepper

Preheat oven to 425F.
Arrange asparagus in a baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Cook for 20 minutes. Serve warm.

Asparagus Wrapped in Prosciutto:
12 Asparagus with ends cut off
12 slices of prosciutto di parma
1 tablespoon of olive oil
Fresh pepper
3 oz feta cheese crumbled

Boil a large pot of water with plenty of salt in it. Set up a large bowl with cold water and ice cubes and set aside. Blanch asparagus for 2-3 minutes in boiling water, remove and immediately place it on ice cold water to stop cooking.
Pat asparagus dry with paper towels. Wrap each in a slice of prosciutto. Drizzle olive oil , sprinkle fresh pepper and feta cheese on top. Keep it refrigerated till serving.