ASPARAGUS, PROSCUITTO AND MOZARELLA PASTA

This is a great dish that can be ready in about 20 minutes....REALLY! So in the time it takes to uncork a nice bottle of wine after work and get caught up with your family, dinner is ready.



I love asparagus and it LOVES YOU! Nice dark greens have all kinds of great antioxidants for you and as I mentioned in a previous blog, asparagus helps prevent a hangover, just in case you find the wine bottle empty after dinner!!!!






Ingredients:

2 lbs asparagus cleaned and ends trimmed

5 cloves of garlic minced

1 large shallot minced

6 oz prosciutto thinly sliced and cut into strips

6 oz smoked mozzarella cheese, diced (regular mozzarella works too)

4 tbl fresh basil thinly sliced

5 tbl olive oil

1 box pasta (spaghetti is fun here)

salt

pepper

red pepper flakes



Boil asparagus in a pot of salted water for about 3 minutes and immediately remove them with tongs and toss in an ice water bath to stop the cooking process. In the same boiling salted water cook the pasta according to package directions. Drain the pasta and reserve 1 cup of pasta water.



When the asparagus cools cut into 1 inch pieces. Heat olive oil in a saute pan and add garlic and shallots and cook for about a minute. Add the asparagus and season with salt, pepper and red pepper flakes. Add the pasta and if you want, some of the pasta water. Add the prosciutto, mozzarella and basil and combine. Take the pan of the heat and taste for seasoning. DONE!



Of course, serve with Parmesan cheese and nice crusty bread!

ENJOY!




Love You Laurie!!!!

PANCETTA, ASPARAGUS AND GOAT CHEESE TART

Yes, I said PANCETTA!!! Love the flavor, so much more than bacon. Pancetta is actually a type of bacon that isn't smoked. Sometimes it may have chunks of pine nuts and fresh cracked pepper.

This dish is very easy and can be made in less than a half hour.


Ingredients:

1/4 lb pancetta, diced
1 shallot finely chopped
1 lb asparagus trimmed and cut into 1 inch pieces
1/2 lb puff pastry, thawed
1/2 lb goat cheese (you could use feta as well)
1 egg yolk
salt
fresh cracked pepper

Preheat oven to 450 degrees.

Cook the pancetta in a pan until brown and drain on paper towels. Reserve 1 tbl of pancetta grease and add the shallot to that. Cook about 1 minute and add asparagus. Cook about 5 minutes until asparagus is cooked but still crispy. Take the pan off heat and combine pancetta with shallot and asparagus.

Roll out the puff pastry on a piece of parchment paper to about 10 x 14. Transfer the pastry and the parchment to a baking sheet. Put the goat cheese on top of the pastry leaving about an inch on all sides. Sprinkle the asparagus mixture on top. Season with salt and pepper.

Brush the sides with the egg yolk so the pastry gets a nice golden brown. Bake for about 20-25 minutes, let cool and serve warm.

Did I say how much I love PANCETTA!
ENJOY!

SMOKY GLAZED ASPARAGUS

Today's afternoon barbecues have gotten a bit more upscale than the ol' Oscar Mayer hot dog or "hockey puck-like" burgers. We are grilling fish and vegetables and even fruits.

I love asparagus and this recipe really raises the bar. In 2009, Food and Wine magazine voted Nate Appleman best new chef. This is his recipe which coats the asparagus with a lemony "mayonnaisy" marinade before grilling. The mayo almost forms a crust...so good!

Ingredients:

1/2 cup mayonnaise

1/4 cup olive oil

3 tbl lemon juice

1 garlic clove crushed

1 tbl sweet smoked paprika

2 tsp salt

1 tsp cumin seeds

I lb thick asparagus peeled

In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for about 30 minutes.

In the meantime, light your grill. Grill the asparagus over moderate high heat. Turn to cook all sides about 6 minutes.

Great with steak, fish, chicken...whatever you have!

ENJOY!