Thursday, January 23, 2020

Prosciutto-wrapped Asparagus Bundles from Essie Lang, author



I'm trying to add more green veggies to my winter menu. I don't know why I find it so hard to come up with recipes but mainly, I guess, it's because I'm not in love with veggies. There, I've admitted it.

But, I do happen to love asparagus, even when it's out of season, like now. So,  this is a great way to add some salty, tasty extra flavor when preparing winter asparagus. And, it's so, so simple. That's always a prerequisite of mine.
 








What you'll need: 

1 bunch asparagus, washed and ends broken off
1 package prosciutto
olive oil
Panko crumbs
Freshly ground pepper



What to do:
1.  Preheat oven to 375F.
 2.  Sprinkle olive oil over the asparagus, add some freshly ground pepper,  and then bundle some asparagus spears together. Wrap a slice of prosciutto around to hold them together. There's no need to anchor the bunch in any other way. No ties, no toothpicks. Just prosciutto!

3.  Place the bundles on a baking tray lined with parchment paper.

4.  Add Panko crumbs to suit your taste on top of each bundle.
5.   Bake for 8 to 10 minutes, depending on the thickness of the asparagus and how crisp you prefer them.

Serve and enjoy!




Book #2, DEATH ON THE PAGE
coming March, 2020



  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, comes out in trade paperback in March!
TROUBLE ON THE BOOKS

 
  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society


Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
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2 comments:

  1. Does the prosciutto get crisp?
    This sounds like a winner.
    Roasted asparagus are wonderful.

    ReplyDelete