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Cindy Salvato
Lucky for us Easter and asparagus season are at the same time of year. This is a simple "antipasto" to serve for Easter dinner. Notice that there are few measurements and if you are having more than 4 guests simply use 3 asparagus spears and three slices of Prosciutto per person.
- 12 Asparagus spears
- Olive oil
- Salt and pepper
- Grated Reggiano Parmigiano or Pecorino Romano
- 12 slices Prosciutto di Parma
Preheat the oven to 400 degrees. Arrange the asparagus on a baking sheet and brush the spears with olive oil and sprinkle with salt and pepper. Bake the asparagus until tender; about 5 to 10 minutes depending on the thickness of the spear. Remove them from the oven and sprinkle on the grated Parmesan cheese. Return them to the oven for 2 minutes.
Arrange three spears of asparagus on each plate and decoratively drape the Prosciutto slices over the bottom of the asparagus and serve.
Serves 4
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Mark Gasbarro of Gasbarro Wines recommends ... Poggio Bertaio Stucchioa, a full bodied Umbrian Sangiovese with forward fruit and low acidity.
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
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