Sometimes you just have stuff in your refrigerator that needs to be used and THEN you sign up to bring an appetizer to a party. There is nothing more fun for me than to use those two things as motivation to make something new.
So direct from my refrigerator with forever present prosciutto and asparagus amongst numerous herbs and cheeses, comes a great appetizer that will please the pickiest of eaters. My daughter Carly (who in her head, hates asparagus) LOVED these and her eyes lit up upon taste testing!
TIP: Most pre-packaged Prosciutto comes with plastic dividing each piece. Use that as leverage to roll each batch of asparagus (it’s easier)
- 1/2 pound of asparagus (ends cut off and then cut in half)
- 8oz of prosciutto
- 2 tbs of chopped fresh flat leaf parsley
- 2 tbs of chopped fresh rosemary
- 2 tbs of chopped fresh chives
- 2 tsp of salt
- 2 tsp of salt
- 1/4 cup of grated Parmesan
- 3 tbs of olive oil (or enough just to make the mixture pasty)
Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Have a bowl of ice water ready before starting. Blanch the asparagus by bringing a pot of water to boil, drop in the asparagus and cook for two minutes ONLY! Then give the asparagus an ice bath.
Add the herbs, cheese, olive oil and salt and pepper to a medium bowl and whisk together.
When the asparagus has cooled (about 5 minutes) drain on paper towels and toss into the herb mixture.
Roll 2-3 asparagus in one sheet of prosciutto and place on the baking sheet. Bake for 10 minutes and drain on paper towels.
Serve immediately or at room temperature. You can also cut the final products in 1/2 to serve more as well as make a nice bite size appetizer.
During Thanksgiving, All Day and I were able to host a lot of my family here at our house. There were a lot of different recipes flying around and it was so fun to see folks working in the kitchen.
I was shocked at how well we worked together in the kitchen with all of those cooks. I think I just stirred my gravy and barked out orders (my sisters will attest). But nonetheless it was such a great week and Turkey Day could not have been better.
In the midst of this chaos, my Nephew-in-law made an awesome appetizer of bacon wrapped asparagus that was so yummy. I found myself the following weekend going through the refrigerator getting rid of gone by leftovers and found one more bacon wrapped asparagus. I needed desperately to get those flavors back again! I had a ton of eggs and also happen to have some Creme Fraiche I needed to use, so I was going to make a fritter out of that appetizer if it killed me. I did it, served it to my neighbors and it was delicious. I may now be on a fritter kick, so watch out. With this recipe you can either blanch fresh asparagus (directions in recipe) or use leftover if it’s not boiled to death and soggy.
These fritters were so good, that I’m sharing them with all of you. And thank you wonderful Nephew-in-law Ny for the inspiration!
- 1 lb of asparagus diced into small pieces (a little less than bite size)
- 4 Tbs of Good Olive Oil
- 2 Tbs chopped fresh rosemary
- 1/2 – 1 lb of chopped cooked bacon
- 1 Tbs salt
- 1 Tbs ground pepper
- 2 eggs lightly beatened
- 2/3 cup of all purpose flour
- 1/2 cup of Creme Fraiche or Sour Cream
- 1 Tbs chopped rosemary
- 1/2 tsp of seasoned salt
Blanch the asparagus in a quart of boiling water for 3 minutes and then give an ice bath immediately.
In a medium mixing bowl place chopped asparagus, 2 Tbs olive oil, bacon, rosemary, salt and pepper and toss to coat.
Add the flour and eggs to the vegetable mixture and fold in.
Heat oil in large saute pan. Scoop out about 1/4 cup of the batter and place in the hot oil, press down with bottom of measuring cup and fry 2 minutes on each side.
Mix together all 3 ingredients and serve with fritters for dipping