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Drunk Asparagus


jaybone
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Place a washed and trimmed bunch of asparagus in a bloody caeser and leave for at least a day. Let it soak up the flavour and then throw it on the grill.

You don't have to use a caeser, you can put what ever flavour you want to have soaked up for a tasty twist on grilled asparagus.

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I used to make a variation of this...No romano, but I would add some fresh moz., tomato slice and fresh basil after it was cooked.

ASPARAGUS WRAPPED IN PROSCIUTTO

24 to 36 fresh asparagus stalks, trimmed

6 slices prosciutto

1/2 c. freshly grated Romano cheese

1/2 c. melted butter

Freshly ground pepper to taste

Preheat oven to 350 degrees. Steam asparagus for 5 minutes. Wrap 4 to 6 stalks in a slice of prosciutto, and repeat to make a total of 6 bundles. Place in a buttered shallow baking dish and sprinkle evenly with cheese. Drizzle butter over all and sprinkle with pepper. Bake for 8 to 10 minutes or until bundles are heated through and cheese is melted. If making them head, cover and chill. Bring to room temperature before baking. Serves 6.

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I used to make a variation of this...No romano, but I would add some fresh moz., tomato slice and fresh basil after it was cooked.

ASPARAGUS WRAPPED IN PROSCIUTTO

24 to 36 fresh asparagus stalks, trimmed

6 slices prosciutto

1/2 c. freshly grated Romano cheese

1/2 c. melted butter

Freshly ground pepper to taste

Quite a coincidence that you posted that., I had a vision last week that ended up on our plates. We had asparagus and I felt the need to do something different so into my brain popped an image of chicken breast wrapped around prosciutto-wrapped asparagus with some fresh basil leaves and blue cheese.

After pounding out the chicken breast I was able to line it with prosciutto, asparagus and basil. I chickened out on using the cheese (pun intended) because I wouldn't have been able to seal it well enough and the cheese would have melted out.

After some seasoning, I seared all sides of the chicken parcel and then finished it in the oven. The asparagus came out perfect with that "snap" and the salty prosciutto seasoned everything nicely from the inside out.

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