About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Gratinéed Asparagus with Parmesan | Main | Fava Beans »

Asparagus and Proscuitto Bundles

Asparagus and Proscuitto Bundles

Today is another recipe using Aspargus. Who wouldn't love this recipe-asparagus, proscuitto, and cheese. The recipe is very simple to make, but very elegant to look at. You trim and boil your asparagus until tender. You then take a piece of proscuitto, lay 3 asparagus spears on top, then top with Italian fontina or parmigiano-reggiano. Top with a little butter, then wrap the proscuitto tightly around the asparagus spears. Top with 2 criss-cross slices of cheese, more butter, and bake for 20 minutes.

Marcella explains that you should use a flavorful Italian fontina, and if you can't find that you can substitute parmigiano-reggiano. She says if you do that, you should also substitute boiled unsmoked ham for the proscuitto so the dish won't be overly salty. I did have to use parmesiano-reggiano, but I knew my proscuitto wasn't too salty, so I used it, and boy, was it delicious. I was sorry I didn't have any lefttovers for later, but I have no doubt that I will be making this simple but elegant side-dish again in the future.

Comments (1)

Marcella Hazan:

Cindy, you did a really tip=top job of trimming the asparagus stalks, which makes the whole asparagus edible. I have known cooks who don't think it's necessary to take the trouble, they cook the whole asparagus, but then discard everything but the tops of the spears. What a waste! There is actually more sweet juice in the lower half of the asparagus, which only becomes edible if you trim it.

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