Prosciutto and Goat Cheese Wrapped Asparagus

Serves: 6

Your rating: None (8 votes)

These ingredients are:
egg-free iconEgg-free

Let's celebrate! It's spring in the Northwest and you know what that means ... asparagus! Tender, crisp and elegant, there are so many ways to prepare our favorite vegetable. This little salad, with its combination of warm and cool ingredients, is a lovely way to highlight the delicious beauty of the season!

Ingredients

For the asparagus:

For the Warm Hazelnut and Sour Cherry Vinaigrette:

To serve:

  • 2 to 3 cups PCC organic mixed baby greens (you may toss in fresh mint, basil and arugula if you so desire) Add to list

Preparation

Asparagus:

Preheat oven to 425° F. Toss the asparagus with the olive oil, truffle oil if desired, salt and pepper. Spread the spears out in a single layer on a baking sheet and roast for 4 to 6 minutes, depending on thickness, until the asparagus is crisp-tender. Don't overcook. The asparagus will continue to cook a bit after they have been removed from the oven. Let cool.

Lay a slice of prosciutto out on a work surface, spread with a layer of chèvre (about 1/4-inch thick). Place 2 asparagus spears on top of the cheese, cross wise. Roll the prosciutto into a tight pinwheel around the asparagus. Repeat with the rest of the prosciutto, chèvre and asparagus.

Vinaigrette

In a small bowl combine the sherry wine vinegar, honey or brown sugar, sweet chili sauce and clove. Blend well.

In a sauté pan over medium heat, add the oil and sauté the leeks for 1 to 2 minutes or until a little golden on the edges. Add the ginger, hazelnuts and cherries and cook for 1 minute more. Pour in the sherry wine vinegar-honey mixture and bring to a gentle simmer. Remove from the heat and season with salt and pepper.

To serve:

Toss the mixed greens with a little vinaigrette and divide between 6 salad plates. Cut each asparagus bundle in half on the diagonal and lay one bundle on each plate. Drizzle the entire plate with the warm vinaigrette, evenly distributing the hazelnuts and cherries.

Notes

You may grill the asparagus if you prefer. Preheat your grill to high and cook, turning occasionally, until slightly charred and crisp tender, about 3 to 6 minutes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 6, 2013.

Lynne Vea

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.

More about: asparagus, chevre, ham, salad

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