We don’t get to go out to eat very often, but when we do go I have a habit of ordering something without knowing or asking what it is.
I’ll order something with an Italian name that looks easy to pronounce, and if something on the menu is followed by “della casa” or “alla Fiorentina” then that’s usually what I want to try. When the waiter brings it to me, I’m usually pleasantly surprised.
Not always. I thought trippa was seafood, like a type of fish. (Yikes.)
The asparagus at dinner was excellent though, and the next day we made it at home. This was easy to do. I’m not an advanced cook; just so you know, Doug usually does the cooking and I do the cleaning up. It’s great team effort when we both feel like we get the better end.
So yes, this was easy, and good for you! Much more so than the big bowl of tiramisú I ate for dessert.
That next morning after our date Doug went to our favorite corner store to buy the asparagus. It was early, so when he asked for asparagi, they took him outside to get it off the small white truck that was still delivering the fruits and vegetables.
I cannot even describe how huge this asparagus was. We just had to laugh.
Early spring is the peak season for asparagus. I learned that from the book Animal, Vegetable, Miracle which has one entire chapter devoted completely to asparagus. That’s food appreciation. Did you know one asparagus plant can produce for twenty years? That’s a little bit of trivia.
So after we stood there gawking at and taking pictures of the asparagi, it was time to cook.
Roasted Asparagus with Prosciutto
1. Rinse the asparagus and cut off the tough bottom inch.
2. Spread the spears on a roasting tray or dish and drizzle a couple of tablespoons of olive oil over them. (Roll them so they are coated in the oil.)
3. Sprinkle with salt and pepper.
4. Roast in a preheated 425 degree (F) oven for about ten to twelve minutes.
5. Take them out of the oven and wrap a thin strip of prosciutto around them to tie them in bundles of three or four (but in our case they were so big that we wrapped just two spears together).
6. Back in the oven for a couple of minutes more.
7. Then I added a little bit of smoked cheese to the top and let it stay in the oven just long enough to make the cheese toasted and bubbly.
The total cooking time varies according to the size of the asparagus and how much you let it cool off when you wrap the prosciutto around it.
I ate this for a meal three days in a row, and I’m looking forward to having it some more.