Prime Rib and ???
Where has the time gone? Going to the butcher tomorrow, and Tuesday I start dry-aging the prime rib for Christmas Eve. Seems like I was just brining the Thanksgiving turkey! Any suggestions for ...
Forum Discussion
summerhouse wrote:
Merry kalmia--Your asparagus spears with prosciutto sounds ideal!
How did you prepare exactly?
I seriously thinking that sounds perfect!
Ingredients;
1 pkg proscuitto, usually 10 very thin slices
1 bunch asparagus, smaller diameter is better
2 TBLS Olive Oil
4 oz cream cheese, sliced into thin slices.
Take 1 piece of proscuitto, add a thin slice of cream cheese, 3-4 spears of asparagus (with woody end cut off), and then roll into a bundle. Place into a roasting pan. After all the proscuitto is used place any leftover asparagus in the pan, drizzle all with olive oil and place in a preheated 400 degree oven for about 15 minutes. The proscuitto will begin to crisp up and the asparagus will turn dark green, but don't let it burn. Serve immediately.
I will usually prepare mine the day before and cover with plastic wrap, and refrigerate. Just prior to dinner, place in the oven and cook.
