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Julie Van Rosendaal - Asparagus

Julie Van Rosendaal brings us some grilled asparagus wrapped in prosciutto for this week's recipe.

Read the recipe here.
Grilled Asparagus with Queso Fresco & Prosciutto 1 bunch thick asparagus 1 pkg. Queso Fresco (I used Fresk-O semi-firm cheese) 1 pkg. thinly sliced prosciutto Preheat the grill to medium-high. Snap the tough ends of the asparagus off where they naturally break. (This isn't necessary when using Edgar Farms asparagus, as they harvest theirs by hand.) Cut the Queso Fresco into 1/4-1/3" thick slices and place one piece up against each asparagus stalk; wrap a single (or half) slice of prosciutto around it to hold it on. Grill for 3-4 minutes, turning as necessary, until the asparagus is charred, the prosciutto is crisp on the edges and shrinks tighter around the cheese and asparagus, and the cheese is oozing a bit out each end. Serve immediately. Pecorino & Black Pepper Hollandaise 1 large egg yolk, at room temperature juice of half a lemon (about 1 1/2 Tbsp.) 1/2 cup butter freshly ground black pepper 1/2 cup freshly grated Pecorino Romano or Parmesan cheese Place the egg yolk and lemon juice in a blender and pulse to combine. Put the butter into a small saucepan or Pyrex measuring cup and heat on the stovetop or in the microwave until melted and hot. With the motor running, slowly pour the butter into the blender through the feed tube (or hole in the lid) until it's all incorporated and the mixture is slightly thick. Grind in some black pepper, add the cheese and pulse to combine. Serve soon (it will solidify once refrigerated). Makes about 1 cup.
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