I’m not so sure about this concept of growing up. I keep waiting for the other shoe to drop and suddenly be equipped with the answers to everything, the ability to get everything done seamlessly with seemingly no effort. It hasn’t happened yet, and I’m not so sure that it is going to. You don’t just wake up one day, grown up.
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And so, I still consistently say, “When I grow up…” I still make recipes for gatherings that make me feel grown up, elegant little time consuming things, fancy things that, like a little girl wanting to wear her Mum’s high heels, will perhaps somehow transform me into a grown up. It hasn’t worked yet, the aformentioned little girl didn’t grow up, she’s just teetering around in shoes much too large. Maybe you never feel like a grown up, but you just are. At least the food is good.
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Asparagus Wrapped in Prosciutto
Ingredients16 spears of fresh asparagus
8 slices of prosciutto
Directions- Bring a small pot of lightly salted water to a boil.
- While waiting for the water to boil, wash your asparagus and snap off the woody ends by holding it at the middle and the base and bending it. They will naturally break where the woody part ends.
- When the water boils, insert your steamer into the pot.
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I used to call these spaceships when I was small, they're a perfect sized vehicle for toys
- Lay the asparagus into the steamer, put the lid on the pot, and let the asparagus steam for 3.5 minutes. This timing allow for them to get partially cooked, brighten the color, but still have a bit of bite to them.
- Give the asparagus enough time to cool so you can handle them.
- Cut the prosciutto slices in half, lengthwise, so that you now have a pieces of prosciutto for each asparagus spear.
- Wrap each spear with a piece of prosciutto, trying to achieve a spiral effect.
- Put in the fridge to cool completely.
- Serve.
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I just think these are just so elegant looking. And as for taste, as long as you are an asparagus eater, I promise these will not let you down. I am the resident dip addict, and I’m brainstorming something that these could get dipped into.
Mister really liked the concept of vegetables wrapped in meat. He says: the saltiness of the prosciutto complemented the flavor of the asparagus well.
