Asparagus Season Begins

At last, we’re getting some good thick stalked asparagus in the markets.  We’ve dealt with too-thin imports for the whole winter.  It calls for a special treatment, perhaps asparagus spears wrapped with prosciutto.

Asparagus bundled in prosciutto.

Simple is good.  A pan roasted rare, steak, patriotatos (red while and blue potatoes) and thick stemmed asparagus wrapped in prosciutto.  Sunday dinner at it’s best!

PROSCIUTTO BUNDLED ASPARAGUS

Two servings (four bundles)

Ingredients

12 stalks asparagus, ends trimmed

4 thin slices prosciutto

1 Tbsp unsalted butter

1 Tbsp olive oil

Grated Romano cheese

Black pepper to taste

Method

Blanch asparagus in a pot of boiling salted water until crisp-tender and bright green, about three minutes.  Transfer asparagus to an ice water bath to stop cooking and pat dry.

Wrap three stalks of asparagus in one slice of prosciutto and repeat with remaining asparagus.

Melt butter with oil in a skillet over medium high heat.  Add asparagus bundles and sauté, turning until prosciutto is crisp, 3-5 minutes.

Remove bundles to a plate aside and sprinkle with Romano and pepper.

Note:  This is a very simple meal. I decided it would be a one pan meal.  I first cooked the fingerling potatoes in the sauté pant until they were tender had had a little color.  Then I added a tiny bit more olive oil and cooked the asparagus bundles. With three stalks in each bundle, they were triangular; I turned them one side at at time after cooking them for one minute.  I then wiped the pan out well with paper towels, returned it to a higher heat and added my two steaks.  I turned them at minute intervals until they were nicely browned the gave them a couple of minutes more until the reached an internal temp of 145º. I removed them from the pan and let them rest, tented with foil for about five minutes.  They were then a wonderful medium rare.

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