Asparagus Prosciutto Gratin; Email Subscriptions

First – the important stuff.

I was unable (or I screwed up, one of the two) to move the email subscriptions when I moved the blog.

They are handled by a different server (and I have more excuses if you want them).

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In order to receive my blog via email you need to scroll down until you see this in the right sidebar:

Type your email address in the box that says:

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Click the Subscribe button,

You will then receive a confirmation email sent to that address.

You need to confirm that you want to receive it.

And that’s it!

Sorry about the extra bother…..

And thanks for subscribing (again).

I could call this dish ‘Deconstructed Asparagus Wrapped in Prosciutto’…..

But that would be silly.

Besides, I think the whole ‘deconstructed’ thing is just ‘polite-speak’ for ‘I was too lazy to do it the right way.

Which, in this case, I was.

I’m going to do it this way the next time, too.

Asparagus Prosciutto Gratin

Total time: 25 minutes

Ingredients:

  • 10oz (300gr) asparagus spears
  • 2 tsp olive oil
  • 3 slices thin Prosciutto or other dry-cured ham, torn into bits
  • 2 green garlic, thinly sliced, including green tops
  • 1/4 cup ( 1oz, 30gr) Parmesan, freshly grated
  • 1/2 tsp paprika
  • 2 small baking dishes, each just large enough to hold half the asparagus.

Asparagus Prosciutto Gratin

Instructions:

  • Trim asparagus, trim to fit baking dishes if needed.
  • Heat a large saucepan half full of water to boiling
  • Add asparagus and blanch for 3 minutes
  • Drain and rinse with cold water.
  • In a small skillet heat 1 tsp olive oil.
  • Add green garlic and sauté for 4 – 5 minutes, until tender.
  • To finish:
  • Lightly oil baking dishes with remaining 1 tsp olive oil.
  • Arrange asparagus in baking dishes
  • Top with green garlic, ham and Parmesan, dividing evenly
  • Bake, 400F (200C) for 10 minutes
  • Remove and serve.

There is no update this week – we’ve been playing tourist.

When we took a break (our guests went on a driving adventure over the weekend) from tourist stuff we stuffed ourselves at the Village Lunch.

Our life will be returning to boring shortly.

Then we’ll be back to hoeing and mowing and planting and building fences……

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