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