Asparagus with Roasted Piquillo Peppers, Basil and Port Madison Chèvre Wrapped in Prosciutto
Yield: Makes 6
Ingredients
PreparationIngredients
- 12 thin spears asparagus, tough ends removed Add to list
- 6 slices prosciutto Add to list
- 1 round Port Madison chèvre cheese (about 4 ounces) Add to list
- 1/4 cup cream cheese, softened Add to list
- Coarsely ground pepper Add to list
- 12 whole basil leaves Add to list
- 12 slices roasted piquillo or sweet red pepper, drained well Add to list
- Salt and freshly ground pepper Add to list
White Truffle Vinaigrette
- 1/4 cup aged sherry wine vinegar Add to list
- 1/2 cup extra-virgin olive oil Add to list
- 1 tablespoon white truffle oil Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon sugar Add to list
- 1/2 teaspoon ground mustard Add to list
- Freshly ground pepper Add to list
- 1 teaspoon thyme Add to list
Preparation
Blanche the asparagus in salted boiling water until just tender but still bright green. Refresh in ice water and drain.
Lay each sheet of prosciutto out on a work surface. Mix the chèvre and cream cheese together and divide it into six portions. Press a layer of cheese at one end of each slice of prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of the cheese. Place two asparagus spears crosswise on top of the piquillo pepper. Wrap the prosciutto into a tight cylinder around the filling.
Chill the rolls for 10 to 15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a lettuce lined plate. Serve with White Truffle Vinaigrette.
White Truffle Vinaigrette
Combine all ingredients and blend well. Serve at room temperature.
Recipe by , PCC Chef
Source: "Gardening with Ciscoe" April 7, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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