Tag Archives: asparagus

Grilled Prosciutto Wrapped Asparagus

2 Jun

It’s finally grill season! New England has jumped from Winter to Summer (no seriously, where was Spring?) and I love dining al fresco. Even more than that, grilling tastes so good. It’s all a part of the experience of being outdoors.

I was in NH this weekend and we grilled steak, shrimp and chicken with prosciutto-wrapped asparagus. It was so delicious and if you bake it, it’ll still be good but a different type of flavor. I won’t go into the charcoal vs. gas debate but this recipe was done on charcoal and they were all eaten.

What you need:

1 lb of asparagus, trimmed. Break one and cut the rest where the break was OR break each individually.

Thin sliced prosciutto (one slice can wrap one piece depending on how much you want it wrapped)

Extra Virgin Olive Oil

Salt and Pepper

Before you wrap the prosciutto, brush the asparagus with the olive oil and season with salt and pepper. Wrap with prosciutto. You can brush with the oil again before you grill but that’s up to you. Grill until the prosciutto is crisp and the asparagus is tender (if you like it firmer then take it off sooner!). Serve with your favorite grill item.

Grill Asparagus

It’s also good as an appetizer or side dish. C’est si yum!


Spring Veggie Pasta Dish

20 Mar

Growing up I never ate cauliflower. Neither of my parents eat it so I always assumed it was gross. However, in the past year, I’ve tried it and love it. Spring time means lots of green and flowers, unless you live in the Boston area and Spring means praying that the snow will stay away. One vegetable that I see a lot of is asparagus and I made this easy and delicious pasta/veggie toss for dinner last night.

What you need:

2 cups of uncooked pasta of your choice or a handful of long pasta (i.e. angel hair or linguini)

Shaved or grated Parmesan cheese

1/2 pound of asparagus, chopped into 1 inch pieces

1/2 a head of roasted cauliflower, chopped in to 1 inch pieces (IF you are starting with raw cauliflower that’s ok! See the instruction adjustment below)

extra virgin olive oil

1 TBS of butter

Salt and Pepper

1/3 cup of orange juice or white wine (or both)

1 1/2 TBS of herbs de provence or Italian seasoning

1 garlic clove, minced or grated

Red pepper flakes (optional and I did not give a measurement because I did not measure it)

Cook pasta in salted boiling water. Drain but let enough of the pasta water drain back into your pot, just enough to cover the bottom. Put back on a medium flame. Drizzle a little extra virgin olive oil in the pan with the garlic and herbs. Don’t let the garlic burn! Add the roasted cauliflower and asparagus. If you are starting with raw cauliflower, then add the cauliflower first. Asparagus does not take long to cook so just saute the cauliflower until they get golden or fork tender (however you like your cauliflower) and then add the asparagus.¬†

Deglaze with the white wine and/or orange juice. If you like more of a sauce, then I would suggest adding more liquid but it will be light. Add the pasta back to the pan with the butter and sprinkle with red pepper flakes (optional).

Veggie TossFinish with the shaved or grated Parmesan and serve hot!

C’est si Yum!

Delicious Parmesan Roasted Asparagus

11 Mar

Asparagus is in season! It’s such an easy vegetable to prepare that it’s perfect as a weeknight side dish. Super simple. Preheat your oven to 395 degrees. Spray a baking sheet with non-stick cooking spray. Spread your trimmed ¬†asparagus (fold one stem and then cut the rest where it breaks) on the sheet. Season with salt and pepper. Sprinkle shaved Parmesan cheese over the asparagus. Bake for 10 – 15 minutes depending on how done you like your asparagus. I prefer when the cheese is crispy so I keep it in as long as possible without burning it! C’est si Yum!