Live Real. Eat Real.

Prosciutto Wrapped Asparagus and Pears

Well, happy Monday, everyone!  The last two weeks have been very busy (and stressful); I only posted 4 days the week before last, and 3 last week, when I try to post every weekday.  Everything seems to be back on track, though (thank goodness), and I should be back on a regular schedule.

And on that note, it’s the beginning of a new month which means there’s a new theme.  See up there?  Asparagus, which happens to be in season, wrapped in prosciutto with a sliver of pear and drizzled with balsamic vinaigrette.  Which, by golly, also happens to be our recipe today.

I have to tell you – this was a BIG hit; holy moly, it was good.  I was disappointed that The Young One missed it, since he was at a friend’s house overnight; it contained many things he likes – asparagus, pears and pork. :)  We were so enamored with it, and I was so anxious for the boy to have some, that I went to the grocery store the very next day to buy more asparagus, prosciutto and pear.  Unfortunately, the asparagus was all soft – downright mushy in some cases – so it will have to wait until I can find fresh, tender spears again.  But mark my words, I will make this again, and so should you.

Note: the serving size of 6, as stated, is suited well for an appetizer; between Beloved and myself, we ate it all.  Also, you won’t use anything close to the full amount of the vinaigrette – maybe 3 or 4 tablespoons at most; the recipe makes a full cup.  Save the rest for a salad later.

Prosciutto Wrapped Asparagus and Pears

Prosciutto Wrapped Asparagus and Pears

serves 6

24 medium asparagus spears
6 slices prosciutto
12 slices d’Anjou pears

Vinaigrette
1/3 cup balsamic vinegar
1 teaspoon raw honey
1 clove garlic, minced
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the balsamic vinegar, honey, garlic and Dijon mustard. Gradually pour in the olive oil, whisking continually, until well-blended. Taste; season with salt and pepper as needed, and set aside.

Snap each asparagus spear by holding each end and bending, until they break (or snap), discarding the butt end.

Cut each slice of prosciutto in half; lay two asparagus spears and a slice of pear at one end and roll up, jellyroll fashion. Place each, seam side down on a plate, and set aside.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Plate, and drizzle with the vinaigrette before serving.

Printable version (requires Adobe Reader)


18 comments

Be says:

Remember this recipe next year when we can start to harvest the asparagus I planted this weekend!

Jan says:

We’ll be eating this again as soon as I can find decent asparagus ANYWHERE!

Chowstalker says:

Wow this looks wonderful Jan! Are they still tasty after they cool off, or do they need to be consumed while still warm? Love the new theme!!

Jan says:

Patty, you can eat this at room temperature and it will still be quite good! If you can wait that long. ;)

Looks delicious. Yes, I complimented a pork dish, it’s tempting!

Jan says:

Jen, I was thinking about you and this dish earlier this morning. It would probably work quite well with shaved or very thinly sliced turkey ham – or perhaps turkey pastrami would be closer to the prosciutto.

Only YOU can make asparagus look delicious!! :)

Jan says:

But it IS delicious!! :D

Gretchen says:

LOVE this! Our favorite stuff too. I think I might try this as an appetizer too. And that picture is incredible. Is this the first time a recipe shot turned into the header photo? Gorgeous.

Jan says:

Thank you! I was quite pleased with it, as well. Yes – it’s the first time I’ve used a photo of a recipe as my banner header, although I’ve used photos of flowers that I’ve taken before. I think I’m going to do it much more often, with seasonal foods (one of the reasons it’s asparagus this month).

Mama Badger says:

Oh, that looks tasty! Mmmmm. I had someone tell me this weekend that if David and Moses knew about bacon, they would have re-thought the rules…

PS- that picture under rants looks like it could be little o. except he never cries. he, he, he.

Jan says:

Yes, that is my sweet-tempered grandson, posing for us because HE never cries, either. Ahem.

Oh this is yum!
Right up my alley!

Jan says:

It was just delicious – you’d love it! And not hard to make at all.

Oh, I want to eat this! Patience, patience, patience! Your photography is outstanding!

[...] we fired up the grill and made two of our dry-aged rib eye steaks, shrimp, sweet potatoes and prosciutto wrapped asparagus.  It was all wonderful and delicious, but way too much food; after eating the shrimp and [...]

Tom M says:

Excellent! Do you have nutritional info on this? I’m counting calories.

Jan says:

Yes, indeed – just click on the the link that says “printable version” and it’s right there.

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