Prosciutto Wrapped Roasted Asparagus Salad

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Want a fast and delicious summer salad? Try this! It was yummy.
To serve 2:

5 oz prosciutto, thinly sliced (about 10 long slices), cut in half
1 oz shaved parmagiano reggiano
Olive oil
Black pepper
8 oz arugula
16 Cherry tomatoes or mini heirloom tomatoes
1 Persian cucumber, peeled, sliced
1/2 avocado, diced
2 oz feta cheese
12 pitted kalamata olives

Dressing:
Juice of 1 lemon
2 oz red wine vinegar
1/2 tsp Dijon mustard
Dash garlic powder
1/2 tsp Italian seasoning (basil, rosemary, oregano, marjoram, sage, thyme) or equivalent
3-4 oz olive oil
Salt & pepper
Put all in small jar, shake vigorously to blend.

Wash asparagus, snap off tough ends. Toss with dash of olive oil, and a dash of freshly ground black pepper. Lay out 1/2 slices of prosciutto, sprinkle with shaved parmagiano, place a spear, and roll up. Place on foil lined cookie sheet that has been sprayed with olive oil. Continue until you have about 20 spears. Bake at 425 for 6-8 minutes. Watch for when prosciutto starts to crisp, but don’t burn.

Mix arugula, cucumber, cherry tomatoes and dressing. Put on salad plates, add avocado, feta, olives, then cooked asparagus.

It is hard to match a wine with asparagus, feta, and vinaigrettes in general, but we enjoyed a Cakebread Sauvingnon Blanc that seemed to work fine.

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One more peachy recipe – Peach, Prosciutto and Ricotta Crostini

Quick – before the peaches are gone for the season!!  This looks so good, and so simple.  From epicurious.com.

 

 

  • 12 slices ciabatta bread
  • 1 ripe peach (sliced very thin)
  • 1/2 cup fresh ricotta (preferably sheep’s milk)
  • Freshly ground black pepper
  • 4-6  thin slices of prosciutto (about 1/4 lb)
  • Honey

Preparation:

Grill bread slices. (I would probably brush with Olive Oil for more flavor)

Halve, pit, and thinly slice peach.

Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

Recommended with Pinot Grigio or Rose, but I think this could go with lots of wine choices.
Read More http://www.epicurious.com/recipes/food/views/Peach-Prosciutto-Ricotta-Crostini-365769#ixzz1WA98k0vh