Prociutto wrapped asparagus question?
 

When you make prociutto wrapped asparagus, do you cook the asparagus
and then wrap it in cold or room temperature meat? Or wrap first and
cook the whole package?

I see it done on food network shows but don't get whether the prociutto
is cooked or not.

Cheers,
Melanie

LipglossJunkie wrote:
> When you make prociutto wrapped asparagus, do you cook the asparagus
> and then wrap it in cold or room temperature meat? Or wrap first and
> cook the whole package?

Asparagus are cooked al dente, then cooled... then wrapped and served
at room temperature. Cooking prosciutto is a sacrilege.

In article .com>,
"Sheldon" > wrote:

> LipglossJunkie wrote:
> > When you make prociutto wrapped asparagus, do you cook the asparagus
> > and then wrap it in cold or room temperature meat? Or wrap first and
> > cook the whole package?
>
> Asparagus are cooked al dente, then cooled... then wrapped and served
> at room temperature. Cooking prosciutto is a sacrilege.

Not necessarily. There's a wonderful pasta sauce made from prosciutto
(cooked) with porcini mushrooms and parmesan cheese -- the three "P"s of
Italian cuisine.

Isaac

beatnik wrote:

>
> Preheat your oven to 450F. Blanch the asparagus in boiling water for
> 3 minutes, drain & cool slightly. Wrap all but the tip of each spear
> with a thin prosciutto slice and sprinkle with a bit of grated fresh
> parmesan.

It's also good with lemon pepper or lemon juice and olive oil.


>
> Line them up in a jelly-roll pan or baking sheet and bake for 10
> minutes or so. Drain on paper towels for a few minutes & serve. Both
> the veg & meat are crisp-yet-tender and wonderful.

I put mine under a low broiler, that works, too.



Dawn