And……We’re Back.

So, we’re still here, on Real Food Road. The Road has been particularly twisty-turny lately, requiring both hands firmly on the wheel. There have been many changes in our life, so it is only right that those changes are reflected in this blog.

Rather than blog separately about real food, family news and adventures, and my newly invigorated interest in education, these three passions will intertwine here in this blog, as they have in life.

Without further ado, a recipe:

Roasted Asparagus Wrapped in Prosciutto (from Everyday Italian by Giada De Laurentiis)

12 asparagus stalks (about 1 pound), trimmed
1 T olive oil
1 tsp salt
1 tsp freshly ground black pepper
6 paper-thin slices of prosciutto, halved lengthwise

Preheat the oven to 450 deg. F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 min. Let cool completely.

Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.

My husband, who never met an asparagus spear he liked, said he would eat this again. If you love asparagus, roasting it will give you a whole new reason to love it-caramelization changes everything.

Tips: It doesn’t need to be turned, but if you want nice caramelization on both sides, turn the asparagus midway through cooking time. Also, paper-thin means paper-thin; when it comes to prosciutto, that’s the only way to eat it. The best prosciutto is sliced thin for you at the deli counter, but there are some very good substitutes when you don’t want to “take a number”. Check the gourmet deli case for packages of presliced.

Asparagus is in season here in the Northeast. Check your local farmstands to see if they are growing it before you head to the supermarket, where it most likely will not be local, and not as fresh. Fresh asparagus is definitely better tasting, with better texture.

We had this yummy-yummy with pizza last week. Sooooo happy spring is here.

See you soon on the Road.

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