Asparagus and Prosciutto Appetizer

prescutto-and-asparagus

Here’s a great appetizer to serve at brunch this weekend or anytime!

Wrapping Prosciutto to steamed asparagus is another way to serve the classic melon/prosciutto as an alternative.

Steam one pound (bunch) of asparagus for three minutes (unsalted water). The prosciutto is salted and it brings out the perfect saltiness.

Drizzle extra virgin olive and balsamic over the top.

Enjoy the weekend,

Maria

Asparagus Fever

aparagus1

Asparagus is available year-round, but spring is the best season, since crops are normally harvested from late February to June. What I love most about asparagus is its rich taste, whether it’s boiled, steamed, stir-fried, roasted, grilled, or, yes, even microwaved. Still, I must confess that I rarely use my microwave for asparagus because it only takes minutes to cook.

Whenever my grandmother made frittata with asparagus, it was always a family favorite and there were never any leftovers. With her large skillet, she created the most delicious open-faced frittata. She would start by frying onion and asparagus for a few minutes, add the beaten eggs, and then top them with fresh ricotta cheese, fresh mozzarella cubes, and grated Parmigiano-Reggiano. The mixture would cook over a very low heat for at least 10 minutes. “Nanna” would then grab the skillet with both hands and transfer the frittata to a large plate. She would then flip the plate and continue cooking the frittata, allowing the top to cook for a few more minutes. Finally she would slice it and serve it warm with fresh crusty Italian bread. Such great memories!

Laying the asparagus flat in a large pan with a lid, I steamed it for a few minutes and then served it warm with the dressing. I have seen fancy asparagus steamers that include a basket inside the pot. Using these pots, the asparagus is cooked standing up, with the idea that the stems require additional cooking. I am very versatile in the kitchen, and so I will spend money on the basic pots.

asparaguspot1

My helpful asparagus tip (no pun intended) is to cook it “al dente,” like pasta. Why “al dente”? Asparagus are very delicate, and if you overcook them, then they end up mushy. If you are serving them cold, stop the cooking process and plunge the cooked stalks into an ice-water bath. If you are serving them hot, stop the cooking process a couple of minutes before they are completely cooked. The asparagus will continue to cook in their own heat.

In this recipe, I added leftover asparagus tips to a fresh bowl of rigatoni pasta and pesto. It’s not cheating, though. It’s just the traditional, old-school method of finding new ways to use leftovers. Fresh and delicious!

pesto+pasta+with+asparagus+4-171

a presto,

Maria

Asparagus Fever!

Hi Everybody,

Here’s today’s blog:

http://askamydaily.com/category/good-food

asparagussalad

a presto,

Maria !

Asparagus Salad/Asparagi Insalata

asparagus salad

One of my favorite “Official” Spring Vegetable is the Asparagus/Asparagi. My mother made a tasty Asparagus Frittata at Easter (it’s similar to an omelette or quiche) filled with a variety of cheeses, vegetables (she used Asparagus) and of course – pancetta, sausage and the kitchen sink!

This salad is very easy to prepare Asparagi!

Write to me if you have questions.

a presto,

Maria

Pasta, Asparagus, and Pesto: A Hat Trick!

pesto rigatoni and asparagus

Add asparagus tips to a pesto bowl of pasta! Asparagus are in season and one of my favorite vegetables. Here’s a quick tip: When you are cooking the pasta, add the asparagus to the pasta water (six minutes after adding the pasta). This way, when the pasta is cooked, so are the asparagus. OR, if the cooking time for the pasta is ie. 10 minutes (mfr. instructions), add the asparagus to the pasta water at six minutes.

Drain the pasta and asparagus together. Add the pesto and a big handful of freshly grated parmigiano cheese, a drizzle of extra virgin olive oil, a pinch of red chili flakes (optional. Ready to serve!

If you have leftovers, add little chunks of goat cheese! Great lunch or side for dinner!

Watch me on CHCH TV 11 on Friday @ 8:20am. for more. This will be one dish that I will be serving for my favorite crew at CHCH !

a presto,

Maria