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