Holidays mean time for family gathering: sharing good times, good cheer, good food...
Stretching the cocktail hour by the fire place before sitting down at the dinner table is one of our favorite ways to start the holiday meals. A toast to love and good health, a continuous stream of finger foods, reminisce about happy times, even sharing some sad ones, and excitedly planning for the coming year...
We absolutely love appetizers for any occasion, and we made plenty of them during the holidays. So to ring in the new year, we are posting the recipes of a few of our favorite creations over the course of this first week of 2016, starting today.
They are festive, light, and easy on the stomach... Because we know you still have parties on your calendar, but may want to cut down on calories and volume...
Here is our first share. And it's pretty easy too!
Servings: Makes 16 asparagus prosciutto rolls.
- 16 asparagus spears
- 8 large slices prosciutto or Parma ham
- Rinse asparagus spears, trim the tough ends and peel spears with a vegetable peeler.
- In a heavy skillet, large enough to fit all asparagus spears in one layer, bring about 1 inch of water with a teaspoon of sea salt to a boil; add asparagus spears and return to boil, then boil the asparagus for 30 seconds. Transfer them to a shallow dish, using a slotted spatula. Immediately add ice water to shock the spears and stop the cooking.
- After about 1 minute, remove asparagus spears from the water, transfer to a strainer or a perforated plate and let drain.
- Meanwhile cut each prosciutto slice in half crosswise.
- Roll each asparagus spear into a half prosciutto slice, arrange onto a serving plate, and enjoy!
Use the comment box below to share suggestions or let us know how you like to serve them.
- Combine 1 tablespoon extra virgin olive oil with 1 teaspoon aged balsamic vinegar in a small cup and drizzle the mixture over the asparagus rolls.
- Or serve a honey mustard dill dressing on the side: Whisk together 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1 tablespoon lemon juice until combined. Add minced dill leaves and slowly add 1/4 cup e.v.o.o.; season with salt and pepper. Taste the dressing to see if it is to your liking and add more of any ingredient to your own taste. You can prepare the dressing a few days in advance.
- Use a good quality prosciutto that is not too salty and melts in your mouth.
- You can blanch the asparagus a day in advance and wrap them in prosciutto a few hours before your party starts: cover with foil, and keep cold until serving.
- You can also drain the asparagus on a paper towel.
- Use the ends and peels to make asparagus stock for a soup.