Asparagus And Prosciutto

Another fast and easy side dish!

Easy one to do. Cook your Asparagus your favorite way. To Prep the Asparagus, cut or snap off the ends, slightly woody and white. For me, if it's dead winter, I broil it in the oven with olive oil and sea salt. But, most days, it's a little coating of Olive Oil, a sprinkling of sea salt, and out on a grille for some quick roasting.

Don't over cook. It's best if its still firm, bright green, not dull green, burnt, or over cooked. As soon as it's done, bring it in and toss it into a big bowl of ice and cold water. This stops it from cooking further.

Dry it, and then, sprinkle with some sea salt. Unwrap the package of Prosciutto, and take a piece and taste it. With good tasting Prosciutto, constant quality control is important. Also, no sense in waiting for your guests to arrive... after all, you are doing all the work and paid for it... in fact, take another piece and taste that, too!


Roll the prosciutto around the asparagus, from lower on the stalk, and spiral slightly upwards. Once it's all wrapped, reward yourself with another slice of Prosciutto, Well Done!
Arrange it all on a platter for serving. Squeeze a few drops of lemon juice on the top of the Asparagus, for brightness and add a little bit of lemon peel for presentation and color. People eat with their eyes, as well, so color and presentation is as much a part of cooking as is the food itself!

Always, I strive to give back
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!

All Photos by Bluefin Studios.
Pineapple stuffing pairs great with any holiday, and with any ham dish.

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