Is it Spring yet? Technically, yes - but I’m pushing it with this recipe. We won’t be seeing local asparagus til June. However, I want you to be ready!
I LOVE asparagus, prosciutto, cheese, and balsamic vinegar. This recipe has it all! I’ve included it in the Club lesson “Show stopping sides”, but in addition to being a lovely side dish it also makes a wonderful appetizer or light dinner.
Oven roasting asparagus is a great way to go even if you aren’t making this dish. The asparagus takes on an almost nutty flavor and retains it’s beautiful color and crunch! Not surprisingly, this dish is at it’s best when the asparagus is super fresh and, if you’re lucky, you can make it the day you get it from the market.
Nutritionally speaking, asparagus is rich in fiber, antioxidants, vitamin B-complex vitamins such as thiamin, riboflavin, and niacin. The Greeks and Romans considered asparagus a delicacy.
When buying asparagus, look for a straight stock and tightly packed fresh leaves in the crown. It can be stored for several days. I put it in the refrigerator standing straight up in a jar with about an inch of water in the bottom treating the asparagus like cut flowers. I don’t cover the jar.
Welcome Spring and Buon Appetito!