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Prosciutto-Wrapped Asparagus With Goat Cheese And Mushroom Salad

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This recipe is courtesy of Cooking Close To Home: A Year of Seasonal Recipes by Diane Imrie and Richard Jarmusz
Ingredients
  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)
Directions

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.

For more seasonal recipes like this, you can purchase Cooking Close to Home: A Year of Seasonal Recipes by clicking here

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Asparagus
Interest: 
Gourmet, Party
Servings: 
4

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