Asparagus is a sweet & nutty flavored vegetable that’s as versatile in color as it is in serving styles. When you’re buying asparagus, follow your nose. Sniff the asparagus! If it has a strange or musty smell, it’s not fresh. Also, look at the ends of the asparagus. The ends should be moist and free of mold. If the ends are exposed to air in the store, bring them home & cut about 1 inch off the bottom, then stand the spears up in about 1 inch of water. It can be stored in the refrigerator for up to 3 days.
Asparagus Roll Ups
2-3 T fresh parsley, minced
2 T Parmigiano-Reggiano, grated
2 T fresh basil
1/2 t. extra virgin olive oil
1 dozen asparagus spears, trimmed
12 slices Provolone cheese
12 thin slices prosciutto
4 fresh cloves garlic, finely minced
Pinch of hot red pepper flakes (optional)
1) Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well.
2) In a food processor, finely chop garlic, parsley, Parmigiano-Reggiano, and basil. (Add a pinch of hot red pepper flaeks, if desired). Process to a slightly chunky, spreadable paste. Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus spear. Roll each with a slice of proscuitto and refrigerate until ready to serve.
Recipe courtesy of cooks.com