I am traveling this week, so my posts need to reflect things other than what I am currently whipping up in the kitchen. Because I am not whipping up anything. Instead I am going to increase my Vitamin D and enjoy time with family, and indulge in someone else’s cooking and most likely they will be on the form of ordering in or going out.
This past weekend we had friends over and I wanted to put something simple out as a pick up while dinner was being prepared. Some things such as this are so simple, I am not sure I would even call it a recipe. However I will lump it in to my Treasure Chest because it is simple, easy, and always a crowd pleaser.
Asparagus is one of the first signs of spring in the stores and farmers markets. Just as I begin to tire of the winter vegetables and fruits and anxiously anticipate the spring summer colors and opening of farmers markets, this green tends to pop up. Asparagus is such a versatile vegetable as it can be served hot or cold. I like it in broiled, grilled, or steamed. Served along side a protein, tossed into a quiche or pasta, or it is perfect in this simple appetizer.
Asparagus like most green vegetables is a great source of vitamins, but asparagus may not get enough hype. One cup of asparagus provides roughly 60% of the recommended RDA for Folic Acid. Reason enough that woman of child bearing age should start eating more asparagus. Not to mention it is a natural diuretic and laxative. Hello why are OBGYN’s not adding this to a Do Eat list while pregnant, rather than the foods you should limit or avoid being the only foods discussed.
Asparagus also is rich in Vitamin K and has been linked to decreasing effects with Alzheimer’s Disease as well as providing an adequate source of Fiber, Vitamin A, B6, and C.
Asparagus wrapped Prosciutto
1 bunch asparagus
1/2 piece of prosciutto for each piece of asparagus
Wash asparagus and snap ends to the appropriate length. If you like them longer you can bend a piece of asparagus and determine where the natural break is. Then you can cut or break all the other pieces in the bunch. If you like more uniformed and prefer petite pieces for your appetizer than cut each stalk to about 5 inches long. You can cook the asparagus as desired. This past weekend I lightly steamed the asparagus, but grilled or broiling can enhance the flavor of the appetizer with a little olive oil drizzled on the stalks prior to cooking.
To steam simply bring water to a boil. Toss in your asparagus and allow to simmer about 5 minutes so that it remains bright green and has a slight crunch still. Remove asparagus from hot water and cool under running cool water. Allow to dry and then wrap each stalk with 1/2 piece of prosciutto. Arrange on platter and serve.
Short on time trying to get other food items together. Need a way to occupy the kids or do you have an aspiring chef. This is a great menu item for the kids to prepare. Perfect for almost any age children’s hands can wrap prosciutto just as well as an adult and they will be so proud. If they do not already enjoy asparagus wrapped prosciutto their preparation of it might make them try.