asparagus wrapped in prosciutto

So here’s a nice short post, with one resounding message: Simple always wins in the end.

A friend of mine hosted a Fourth of July BBQ on Saturday, which for us was really just an excuse to fire up the barbie, because we live in England and well, we’re Australian. The closest I’ve ever come to feeling patriotic for the Fourth of July was during Bill Pullman’s speech in Independence Day. In that moment, I truly felt American.

Anyway, I volunteered to bring a salad, or something to do with not-meat, and spent two hours on Saturday morning slaving over the creation of 48 (forty-frickin’-eight!) angelled eggs. I have to say, they were pretty darn cute all lined up like a little army of delicious eggy soldiers.

Once done, I thought heck, I might also just throw together some asparagus wrapped in prosciutto for kicks, cos they’re yummy and easy. So I blanched some asparagus tips and wrapped about 50 of them in prosciutto, which took me oh, maybe 10 minutes.

At the BBQ, the asparagus wrapped in prosciutto were a total hit. Not to say the angelled eggs weren’t, but budding economists would agree that the effort and output of the production of these two dishes were completely disproportionate.  Asparagus wins all the way, baby.

Now, even though this is a Recipe post, I’m not going to insult you by spelling out the steps to make asparagus wrapped in prosciutto cos it’s just too easy. Blanch the asparagus tips (boil water, dunk the asparagus for no more than two minutes, drain, cool) and wrap them in prosciutto. Presto!

Note: there are various other recipes out there that call for baking the prosciutto wrapped asparagus, but I prefer the natural (slightly blanched) flavours.

This post has been featured on Tastespotting.

6 Thoughts on “happy fourth of July! misplaced patriotism and delicious asparagus

  1. Bill Pullman was my favorite American ‘President’ of all. I loved that show.

  2. Oooh, it makes me want to have a bbq just to make these babies!! I am getting together with my in-laws on Friday. Hmmmm! Thanks for the yummy, easy recipe!

  3. Congratulations on TasteSpotting! I actually found my way here from your tweet about having a picture accepted there. We are big fans of asparagus and prosciutto in this house, so your suggestion to combine the two won’t take much to sway me.

    Anyway, I am also writing to let you know about TasteStopping, a new site that I’ve developed for any food photos that have been rejected from Tastespotting or FoodGawker. It’s a lot of fun. I hope you will come by and check it out. Better yet, submit a photo, if you have one!

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

  4. imp: Yeh totally my favourite president too! Well, him and Obama ;)

    Lydia: You don’t need to have a BBQ just to make these babies, although, for me.. any excuse to have a BBQ :)

    TasteStopping: Just checked out your site – I’ll let you know if my photos get rejected! :)

  5. Chooken on July 12, 2009 at 5:44 am said:

    Tastespotting is my new “i am avoiding work” site at work….yummm

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