artichoke dip with crackers/chips, a veggie tray with a yogurt dip (Greek yogurt + fresh chives, basil, oregano, thyme, and garlic powder, dried dill, salt and pepper), buttered popcorn popped on the stove, and these White Asparagus Spears. I don't believe the Italians do this with their white asparagus, but our friends loved it, and ate a lot of it. I quite enjoyed these, myself.
Prosciutto-Wrapped White Asparagus
adapted from Jeanne Benedict
2 tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon sea salt
4-6 oz. proscuitto, sliced thin
4 oz. Parmesan (or Grana) cheese, some shaved and some coarsely shredded
1. Heat oven to 400 degrees F (about 200 C). Rinse asparagus and trim or snap about 1 inch off bottom of each spear. Line a baking sheet with aluminum foil and place asparagus in single layer on sheet. (If your asparagus is very thick, peel the bottom half with a veggie peeler now.) Sprinkle olive oil, lemon juice, and sea salt over asparagus and turn lightly to coat. Cut or tear proscuitto slices into 2 even, long pieces.
2. To wrap each spear: Place prosciutto on a flat surface and sprinkle a few pieces of shaved Parmesan on top. Lay asparagus spear on prosciutto so tip extends a couple of inches beyond the edge. Wrap prosicutto around asparagus with cheese inside. Place spear back on baking sheet and repeat for remaining ingredients. Sprinkle shredded cheese over all.
3. Bake wrapped asparagus for 5 to 8 minutes until cheese is melted and asparagus appears slightly roasted; don’t over cook as spears will shrivel. Remove from oven and arrange on a serving platter. Serve immediately, nice and hot! If you can't bite through the spears cleanly, use a knife and fork.
Makes about 25 spears
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