Recipes

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen wth Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Roasted Asparagus with Prosciutto
Cindy Salvato

Lucky for us Easter and asparagus season are at the same time of year. This is a simple "antipasto" to serve for Easter dinner. Notice that there are few measurements and if you are having more than 4 guests simply use 3 asparagus spears and three slices of Prosciutto per person.

  • 12 Asparagus spears
  • Olive oil
  • Salt and pepper
  • Grated Reggiano Parmigiano or Pecorino Romano
  • 12 slices Prosciutto di Parma

Preheat the oven to 400 degrees. Arrange the asparagus on a baking sheet and brush the spears with olive oil and sprinkle with salt and pepper. Bake the asparagus until tender; about 5 to 10 minutes depending on the thickness of the spear. Remove them from the oven and sprinkle on the grated Parmesan cheese. Return them to the oven for 2 minutes.

Arrange three spears of asparagus on each plate and decoratively drape the Prosciutto slices over the bottom of the asparagus and serve.

Serves 4

Wine Pairing
Mark Gasbarro of Gasbarro Wines recommends ... Poggio Bertaio Stucchioa, a full bodied Umbrian Sangiovese with forward fruit and low acidity.

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