I made a quick appetizer the other day. Snapped a few shots of the finished, and here it is... sorta. I went back and looked, and yes, like an idiot, I got the shot from the wrong side. I prefer, and it's a better shot, to get the spear end... that knopbby bit at the end... not the stalk end. But, this is what I have, so, deal..
Asparagus and Prosciutto
Quick, easy App for serving or as a side dish.
1 or 2 bunches, Fresh Asparagus stalks
1/2 pound, thin, thin, thin sliced, Prosciutto
1 Lemon
Sea salt
Olive oil
(Ice and water)
Snap the ends, or cut them, of the woody part of the stalk. If you're not sure how much, in one hand hold the white-ish end, and in the other, grab the middle of the green stalk. Snap the two sides apart, and where it breaks is usually the natural part to toss. I usually cut about an inch or two of the woody bits off, and toss the white woody into the compost bin. Lay out all the asparagus on a flat sheet pan, drizzle olive oil and some sea salt over. I use a heavy bakers pan, and pink Himalayan Sea Salt. Shake the pan, coating the spears with the olive oil. Cook the spears about 10 minutes, in the oven at 400º F
At 10 minutes or so, they should be partially cooked, not soft. Words to live by, you always want your spears to be firm. A soft, limp spear is absolutely no good to anyone. I take all the asparagus off the pan, and toss them into a bowl of cold water, with ice. Flash cold, and that should stop them from cooking more. Remove after 5 minutes.
Once cooled, wrap each spear in Prosciutto, twirling in a spiral. Lay them all out on your serving platter and take some fresh lemons and spritz the juice over top. I will use a bit of the lemon rind curls, to garnish.
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