Prosciutto-Wrapped Asparagus with Goat Cheese and Mushroom Salad
|Asparagus stalks||16 , trimmed and peeled|
|Prosciutto ham slices||4 , sliced thin|
|Baby greens||1 1⁄2 Cup (24 tbs)|
|Goat cheese slices||4 Ounce (4 Slices, 1 Ounce Each)|
|Fresh ground black pepper||To Taste|
|For mushroom salad|
|Olive oil||1⁄4 Cup (4 tbs)|
|Shiitake mushrooms||1 Cup (16 tbs), sliced|
|Portabella mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Fresh garlic||1 Teaspoon, chopped|
|Fresh basil||2 Tablespoon, chopped|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
1. Fill a small saucepan halfway with water and bring to a boil. Add the asparagus and poach quickly, cooking about 3 minutes so that the asparagus are cooked al dente.
2. Remove from heat and submerge the asparagus into a bath of cold water and ice. Place on a towel and pat dry.
3. Place one slice of Prosciutto on a flat surface. Place 3 to 4 asparagus stalks on the outer edge of the ham, and roll the ham around the asparagus. Repeat with the other 3 slices of ham.
4. On each serving plate arrange a small bed of greens in the center. Arrange the asparagus bundle on top of greens, and garnish with mushroom salad (recipe below). Add a slice of goat cheese on top of or leaning on the asparagus. Season with freshly ground black pepper. Serve.
Directions for Mushroom Salad
1. Heat a medium sauté pan over medium heat. Add 1 tablespoon of olive oil, then add the mushrooms and garlic and sauté until just tender.
2. Add the basil and continue to cook for 1 minute. Add 1 tablespoon of balsamic vinegar and stir all ingredients to mix.
3. Remove from heat. Place the mushrooms in a bowl, add the remaining olive oil and vinegar, and mix. Season with pepper. Refrigerate until chilled.
4. Mix lightly before serving.
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