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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Prosciutto Wrapped Asparagus with a Touch of Brown Sugar


"The touch of sweetness balances the saltiness of the prosciutto!"

INGREDIENTS:
12 asparagus spears, fibrous ends trimmed
6 slices prosciutto, (you can purchase prepackaged or at the deli)
1 Tbs. brown sugar

PREPARATION:

1.      Lay out prosciutto strips onto cutting board and cut horizontally in half.

2.      Take a pinch of brown sugar and sprinkle on the center of the prosciutto strip.

3.      Place one of the asparagus spears at a 45 degree angle on one corner of the prosciutto; the tip towards the longer side and the step towards the shorter side of the slice.

4.      Roll the asparagus spear keeping the prosciutto strip tight.

5.      Place spears into a large skillet.  Sauté on medium heat for 5 minutes; using tongs to turn the spears in order to cook prosciutto evenly.

6.      Serve and enjoy!

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