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Posts Tagged ‘proscuitto’

 I suspect that if I lived in Vancouver consciousness wouldn’t have a glimmer of a hope at this time in the morning. Apparently Canada rocked the Olympics or something. 14 Gold Medals, breaking the previous record of 10. Mocking our technical difficulties from the opening ceremonies at the closing of the games. That’s a country I am proud to belong to.

The Olympics were a great chance to highlight the diverse culture and cuisine we have up here in the north (or east or west depending on where you are at). With the games finished the impact of all the great publicity will continue to benefit us Canucks for quite some time. That gold medal record doesn’t  hurt either. 14 Gold Medals!

With all of the opening and closing ceremony parties so soon after the Super Bowl you might be finding your go to list of appetizers exhausted. Here’s a crowd pleaser with a pretty little twist.

Asparagus with Prosciutto in Puff Pastry

1 Bunch Green Asparagus

1 Box Prepared Puff Pastry (or if you are braver than I, homemade)

3-4 Slices Thinly Sliced prosciutto

Olive Oil

1- 1 1/2 teaspoon Oregano

1- 1 1/2 teaspoon Garlic Salt

Pepper

  • Preheat oven to 375f.
  • Bend one spear of asparagus until it snaps. Trim the rest of the spears at the same point. Wash.
  • Toll asparagus in olive oil, oregano, garlic salt, and pepper.
  • Roll out the puff pastry 1/4 inch thick between two sheets of parchment paper. Cut into thin strips about the same width as the asparagus spears.
  • Wrap each strip of puff pastry tightly around a spear.
  • Slice prosciutto into strips a bit thinner than the puff pastry. Wrap each strip around the asparagus, directly ontop of the puff pastry.
  • Place on a baking sheet lined with parchment paper. I like to chill mine for 5-10 minutes in the refrigerator, I find it helps to hold the shape. Bake for approx. 25 minutes until the edges are golden brown.
  • Serve immediately alone or with dip.

I served these with a basil tomato dip. I quickly heated up some plain yogurt and set it in a fine mesh strainer to allow the water to drip off. I mixed the now thickened yogurt with melted cream cheese, fresh basil, minced garlic, finely diced tomatoes, and salt and pepper. The tang from the yogurt was perfect for the buttery puff pastry, while the cream cheese toned it down enough to enjoy the other flavors.

 

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