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:
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
- Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a pairing knife, cut your prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- 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.
- 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.
- Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
- Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash, season with salt and pepper.
- Bake for 20 minutes or until golden brown and slightly puffed. Serve with garlic aioli (recipe below)
(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
- 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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