Tuesday, February 18, 2014

Roasted Asparagus with Proscuitto and Parmesan & giveaway winner!

If you asked me what my favorite vegetable was I would, without hesitation say asparagus.

There are some close seconds like eggplant, onions and artichokes, but asparagus is the vegetable I love the most.

I've been known to eat a pound of it....by myself...in one sitting. True.

I usually roast it in the oven or put it on the grill. I'll eat it pretty much anyway anyone makes it. I just don't do the canned asparagus. That's pretty disgusting.

Normally when I roast asparagus I toss it with salt & pepper. Since the proscuitto and the parmesan are already salty enough, I skipped the kosher salt and just used pepper.

The breadcrumb mixture makes give this a little added crunch.

My body always starts to crave green this time of year. I suppose it's the lack of all the spring and summer fruits and veggies. Thankfully I have asparagus to carry me through!

Roasted Asparagus with Proscuitto and Parmesan
recipe from Lisa @ The Cutting Edge of Ordinary
1 bunch asparagus
1/4 - 1/2 pound proscuitto
1/4 cup freshly grated parmesan
1/2 cup panko breadcrumbs
olive oil for sprinkling
cracked pepper

Line a sheet pan with parchment.

Wrap each piece of asparagus with proscuitto. Start at the top and spiral it down the stalk.

Sprinkle a little olive oil over the asparagus and gently toss to coat.

Add the parmesan and panko into a small bowl and add just a little olive oil so the crumbs are a little moist. Place the asparagus on the baking sheet and sprinkle with panko mixture. Crack some fresh pepper over the top and bake at 400 for 20 - 35 minutes depending on how thick your spears are.

The winner of the Eco-Tools is......Carolyn C.M!

Carolyn, please check your email!

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