MMMmmmm Food!

MMMmmmm Food!

Thursday, February 10, 2011

Prosciutto Wrapped Grilled Asparagus

 Tonight we'll do something with a bit of an Italian "flare."  
This is 100% influenced by one of my favorite wine bars in Hells Kitchen.  I remember the first time I had this with a flatbread pizza - I thought it was just amazing.  Then when I thought about what it actually consisted of - Wow - I could totally make that at home easily!

Whenever I make this as an appetizer, people are always impressed and think it is much harder than it really is.  You too can impress your friends with your cooking prowess too!  

Poor little Taz thought Daddy was cooking burgers tonight (as evidence by his love for "cow-cow toy")

What you will need:

1 bunch of Asparagus
1/2 pound Prosciutto San Daniele (about 20 slices)
Parmigiano-Reggiano chunk
White Truffle Oil
Ground Black Pepper

First, snap each stalk where it wants to snap.  Hold it near the center with one hand - and with the other, bend the "woody" end until it snaps off.  (Like in the picture to the left - throw away the woody end).

Second, wash all of the "good parts" that will be wrapped in prosciutto - asparagus can sometimes be gritty/sandy.  Dry them all well on some paper towels.

As seen above - lay out a slice of prosciutto with the asparagus on one end.

Wrap the asparagus at a bit of an angle (Think of a barber shop pole or candy cane...)

Once they have all be wrapped up in their little, piggy blankets - we must lather them up in lotion and spice - olive oil and pepper that is...
Just a tiny bit of oil will go a long way here - rub it on your hands, move them around on the baking sheet - then add the ground pepper on each spear.
Go get a grill pan.  Right now.  Just stop reading this and go get one already - OK, good - you have one now...  I got mine at Kohl's - they aren't that pricey and living in Manhattan - it's just a staple in one's kitchen.

Heat your pan on medium-high for about 3 minutes - then add enough to fill the pan, but don't overcrowd them.  You want to see those grill marks on each asparagus.
The grill pan I use also came with this handy press - This calls for me to make a delicious panini sandwich soon.......  Anyway!  Use the press and grill for about 3-4 min - then turn them for another 3 min.
Check out those tan lines!!!  Mmmmm baby!
Oh look - surprise, surprise.... the little Tasmanian Devil has spun his way into the kitchen.  Taz has forgotten all about that burger from before and has something else on his mind.
On a serving platter - drizzle the white truffle oil (only a small amount for extra richness) - and use a microplane to grate the Parmigiano-Reggiano.

Everyone will be amazed by these and they are amazing as an appetizer or small plate at a wine party!

1 comment:

  1. I can personally attest to this one! Not only have I tasted these yummy treats made by Matt himself, but I also used the leftovers he left in my refrigerator to try it myself. Although they lacked a little "Matt-finesse," they were as easy (and hard to mess up!) as he says.
    This one's a keeper!