The Cooking Chronicles: Prosciutto wrapped Asparagus

Needing a last-minute starter to bring to a housewarming this weekend, I flipped through Giada de Laurentiis’ Everyday Italian for inspiration, as I knew the hosts would be serving lasagna as the main course.

The recipe for Roasted Asparagus Wrapped in Prosciutto caught my eye, as not only was it simple and elegant, but it required only two main ingredients, and could be served at room temperature.

We picked up the needed items at Sobeys Urban Fresh (convenient for us, as we had just stopped at deVine Wines for a bottle of local en Santé wine to give as a gift), and headed to Mack’s place to assemble the appetizer.

This was my lesson in cooking seasonally, as while the Peru-grown asparagus seemed all right at the store (and would have been fine for most uses), by the time I had finished roasting them, the spears looked downright sad. The recipe in the book had also directed us to use a teaspoon of salt and pepper each – way too much seasoning – something my brain should have overridden. Paired with the savoury prosciutto, however, the salt content was normalized a bit, and I’m happy to say the dish was a hit.

Prosciutto wrapped Asparagus

My plate of lasagna, caesar salad and garlic toast.

Yi-Li’s triumphant Hazelnut Torte

Thanks to Warren and Leslie for hosting a great party!

One thought on “The Cooking Chronicles: Prosciutto wrapped Asparagus

  1. I’m starting to think that prosciutto is like bacon: everything is better when wrapped in it.

    I agree with your note about seasonal cooking. I’ve become so accustomed to the amazing, ultra-fresh asparagus at City Market in the summer that I almost can’t bring myself to buy the Peruvian stuff in the winter months. The difference in flavour (not to mention the carbon footprint) is astounding.

    In fact, I don’t think I’ve purchased asparagus (restaurant dishes notwithstanding) since the end of the local growing season.

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