Even though the weather here hasn’t been so great I know it’s really spring because asparagus is everywhere, I can’t get enough of the stuff and I’m always looking for new ways to make it, so today I’m giving you two recipes that I’ve recently been addicted to. The one above is the perfect appetizer or side dish, I actually brought this to our Easter brunch. Think prosciutto smeared with goat cheese then place a basil leaf, asparagus, roasted red pepper, shredded carrots and a quick drizzle of balsamic glaze, now roll it up! Oh my, the flavors are amazing, it’s sort of like an Italian Style Sushi!
Inspired by Food Jimoto
You can roast or grill your asparagus, I roasted mine, tossed it in olive oil, salt and pepper. Roast at 400F until al dente.
Here’s the ingredients you’ll need, some of which can be used for the next recipe as well. Prosciutto, goat cheese, shredded carrots, fresh basil, roasted red pepper strips,(not seen here, they were roasting in the oven when I took the photo) and balsamic glaze, the glaze is a key ingredient, it’s thick and so flavorful and it stays inside the roll very nicely. You can make your own glaze by reducing down some balsamic vinegar or you can buy some, I got mine at Whole Foods, you can drink the stuff it’s so good! (not really, but I love it!) I always keep a bottle in my fridge, I use it all the time, just a little goes a very long way.
I tried cutting the prosciutto lengthwise at first but I didn’t like the way it held the asparagus in, it wasn’t tight enough within the roll so I cut it in half as you see above and that worked out perfect. If you don’t like goat cheese, maybe some mascarpone? or even cream cheese. You can use 1 or 2 asparagus depending on their size and your preference.I used one large red pepper cut into small strips and roasted them, That one pepper was enough for a huge pan that I made.
A quick drizzle of olive oil on the tips and they were all ready to go, place them on a beautiful platter and people will be drawn to them, I promise.
Put your balsamic glaze in a squeezy bottle and you can get all fancy with it, swirrels, drops, zig zags, you’ll look like a professional!
Now on to recipe number two, this is so good you’ll want to make this salad over and over again! Take some of that prosciutto you have and crisp it up in your oven, these are going to be prosciutto chips that will garnish and be added to the salad for crunchy and oh so flavorful goodness! Place 4 – 6 slices on a piece of parchment keeping them flat by weighing them down with another baking sheet on top, Cook until crisp at 400F for around 10 -15 minutes, keep checking it.
This Asparagus Salad was inspired by a chef at a farmers market, the components are:
Lemon Vinaigrette:
A quick drizzle of olive oil on the tips and they were all ready to go, place them on a beautiful platter and people will be drawn to them, I promise. Put your balsamic glaze in a squeezy bottle and you can get all fancy with it, swirrels, drops, zig zags, you’ll look like a professional! Now on to recipe number two, this is so good you’ll want to make this salad over and over again! Take some of that prosciutto you have and crisp it up in your oven, these are going to be prosciutto chips that will garnish and be added to the salad for crunchy and oh so flavorful goodness! Place 4 – 6 slices on a piece of parchment keeping them flat by weighing them down with another baking sheet on top, Cook until crisp at 400F for around 10 -15 minutes, keep checking it. This Asparagus Salad was inspired by a chef at a farmers market, the components are:** 1 Pound of grilled or roasted asparagus halved lengthwise
** A spicy green like arugula or frisee ( I couldn’t find either that day, so I used a mix that had both)
** 2 radish that are thinly sliced
** 4 oz. of Chevre goats cheese
** 3 Tablespoons of toasted and chopped hazelnuts
** Salt and pepper
Lemon Vinaigrette:
** 2 Tbl fresh lemon juice
** 6 Tbl good olive oil
** Salt and pepper
** Prosciutto chips
In a bowl add your Chevre cheese, 1 Tbl of the vinaigrette and toss gently all your asparagus until well coated. Add your greens and hazelnuts, radishes and more vinaigrette to taste, toss it all gently until coated. Garnish with the prosciutto chips on top. This should serve 4 or 2 very happy people!
Enjoy and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Asparagus have to be my favorite spring vegetable. I love them any way you can make them—and those fagottini look exquisite!
I did chips too this week but with coppa; love this salad it makes me want ot make some right this minute!
Marie I love asparagaus and these look delicious! gloria
How clever! It is definitely asparagus season, and I am looking forward to eating more of it!
So glad I found your blog. I am on an uncontrollable Italian cooking frenzy these days and your recipes look awesome, Thanks for sharing…
I love roasted asparagus and prosciutto, Marie, and prepared this way they become an entire entree! This would be wonderful for brunch or a quick and easy dinner. I hope you had a joyful Easter!
Absolutely Jessica, it would be excellent with that!
Do you think you could use the Olio Verde al Limone you recommended a few weeks ago instead of making the vinaigrette? I just ordered mine 🙂 The wraps look so yummy! Another fave asparagus recipe of mine is roasting them with a topping of equal parts fresh bread crumbs and parmigiano reggiano tossed together and spread down center of asparagus placed in roasting pan. Drizzle whole thing with olive oil and sprinkle with salt/pepper!
What a wonderful combination of flavors (and a beautiful presentation!) Thank you for sharing. 🙂
It looks so delicious! I’ll have to try these recipes. Maybe for Mother’s Day!
Everything looks amazing. I especially love the asparagus salad for its simplicity.
I do something similar but warp it all in butter lettuce leaves…I like the proscuitto idea much better.
Your balsamic blops look very professional Miss! Hope you had a nice Easter.
xo
The mighty asparagus indeed, Marie! Your photos capture the beauty of both these recipes. Hope your Easter was divine; I’m sure the food was!
Both of these are absolutely inspired, but that salad looks just heavenly, Marie. You have to be the queen of the “just throw this together” recipe! I love it.
I thought I was sated from yesterday. Apparently not. Both dishes will be making an appearance this week – and really – they’re quite healthy – what’s a little chevre between friends? Loving the prosciutto crisps – I think i can put it on everything. And (sigh) I would drink the balsamic…. what can I say.
I’m being driven crazy that asparagus isn’t available at the farmer’s market yet. I’ve had to go non-local. I made a great salad recently inspired by Thyme for Cooking blog that used sausage,eggs, and roasted asparagus in a lemon dressing. I love your variation with hazelnuts and goat cheese! Your rollups are great too. Contain so many of my favorite things.
Gorgeous!
Oh my gosh, what great asparagus recipes. I could make a meal out of either one.
I’m definitely going to try the roll-ups when I get near some good prosciutto. I adore goat cheese with roasted red peppers and prosciutto always makes everything better. Thanks Marie. Hope you had a great Easter.
Sam
I can’t take it Marie – I’ve got a fridge full of leftovers from Easter but once I saw your post, I want to rush and make these asparagus rollups and that salad. I love using prosciutto and crisping it like you did, but never thought of putting the other baking sheet on top to keep it from curling. Great tip.