Recipe Asparagus Prosciutto Parmesan

Remove to a plate.

Recipe asparagus prosciutto parmesan. Roll on a slight angle so the single slice wraps from one end to the other with the end and tip poking out. It makes a simple light lunch. Then roll in a slice of prosciutto.

Drain while still bright and toss in your choice of extra virgin olive oil or melted butter with sea salt and pepper. Cook cappellacci and asparagus in a large saucepan of boiling salted water until pasta is al dente and asparagus is bright green 2 3 minutes. Let the eggs cook slightly and then use the spatula to gently slide the cooked eggs and allow the uncooked eggs to flow into their place shaking the pan gently to keep distributing them.

In a pie plate or dinner plate pour out parmesan cheese. This is a great first dish to serve when asparagus season starts. Lightly spray them with more oil.

Lay the asparagus in it and cook for 4 to 5 minutes. Step 2 wrap one slice of prosciutto around each asparagus spear starting at the bottom and spiraling up to the tip. Drain then add to brown butter along with lemon juice and toss to coat well.

Pile onto warm dinner plates. Cut the yellow ends off the asparagus and toss them in a bowl with about 2 tbsp of olive oil 1 4 cup of grated parmesan cheese 1 tbsp garlic powder and a pinch or two of black pepper. Serve scattered with parmesan.

Alternatively you may spray with a mister and add the asparagus. The salt in the parmesan and prosciutto is more than enough to flavor the asparagus. Adding salt would be a death sentence.