Ok…Ok I know

Posted on April 17, 2015. Filed under: Appitizers | Tags: , , |

I’ve gotten obsessed, I’m surprised I haven’t heard about it yet; but in all seriousness, asparagus is awesome. BuzzFeed puts up a lot of crazy stuff, but someone posted an article from them filled with different asparagus recipes and I HAD to try at least one. The one that interested me the most was puff pastry and prosciutto wrapped asparagus. I decided to forgo the prosciutto (for price, I only paid $25 for groceries this week!) and do a garlic aioli to dip it in, and then decided I had to to a baslmic reduction for it to, cause, why not?

Technically, this is an appetizer recipe. Which means you eat a few and then you eat a meal…this is my meal (don’t judge me!)

Here’s what to get from the store:

Asparagus
Puff pastry
Eggs
Garlic
Prosciutto (if you want)

Puffy Pastry Wrapped Asparagus
(From Girl in the Red Kitchen)

1 small bunch asparagus, tough ends removed
3oz prosciutto di parma (optional)
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water for egg wash
Salt and pepper

  1. Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Using a pairing knife, cut your prosciutto in half lengthwise.
  3. Wrap the pieces of prosciutto around the asparagus.
  4. Place the thawed, but cold puff pastry on a light floured surface. If there are cracks in the pastry roll it out, so it is one cohesive piece.
  5. Cut the pastry in ½ inch strips and then those strips in half. Only cut for the amount of asparagus you need. 3oz of prosciutto produced 14 pieces for me.
  6. Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
  7. Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash, season with salt and pepper.
  8. Bake for 20 minutes or until golden brown and slightly puffed. Serve with garlic aioli (recipe below)

Garlic Aioli
(From Emeril Lagasse)

3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

  1. Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

If you’ve known me for a while, you know I love coffee. Randomly a few weeks a go, I started drinking a lot less, for no reason. And, weirdly enough, I didn’t detox like I was expecting. No headaches or anything, it’s really random. I feel great though, I’ve been drinking tons of water and it’s great.


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