Wednesday, February 6, 2008

A is for Asparagus

Or Aphrodisiac...

Now I know a lot of you out there seem to dislike Valentine's Day (from what I've been reading anyway) because its too "commercial" or too "fake;" however, I choose to celebrate this holiday for its many virtues. I mean, red, pink, hearts, chocolate, love - what's not to like? In our house, we love any excuse to celebrate and definitely don't think of it as a day where we are required to buy gifts or be thoughtful - we like to!

I usually like to make a fancy dinner or dessert on Valentine's Day, instead of going out. For example, last year I made Tim a full box of homemade truffles and candies as a gift and he mastered the art of filet mignon for our dinner. It was great - really fun to try and make restaurant-worthy meals at home. I hope to post a few Valentine's ideas this weekend for anyone looking for something new and exciting to make.


Anyway, I saw a great event going on over at Mele Cotte - Kitchen of Love - a round-up of recipes featuring ingredients known to be aphrodisiacs! How great is that? Here is my contribution - Phyllo-wrapped Roasted Asparagus - absolutely delicious and a definite aphrodisiac (or so says my husband - although I think he is just trying to get me to make them again :). These make a great appetizer for any party!

Phyllo-wrapped Roasted Asparagus

Ingredients
Phyllo dough, thawed
Prosciutto (very thinly sliced)
Asparagus (ends trimmed)
Extra virgin olive oil
Canola oil spray
Grated parmesan cheese
kosher salt/pepper

Steps
1. Preheat oven to 425 degrees.

2. Drizzle olive oil over asparagus and season with salt/pepper. Roll around asparagus to make sure they are equally covered in the oil and seasoning.

3. Set up your phyllo dough. Cut each sheet of dough into 4 pieces (one cut in the horizontal direction and one cut in the vertical direction to make 4 rectangles).

4. Prepare prosciutto - tear each slice into a few pieces (you only need a small piece for each asparagus). Wrap a small piece of prosciutto around the center of the asparagus and then wrap up in the phyllo. The prosciutto should be covered but the ends of the asparagus should still be visible.

5. Put spears on parchment-lined baking sheet. Spray lightly with canola oil spray (or other cooking spray) and sprinkle parmesan cheese on top. Bake about 15 minutes or until browned and crispy. Enjoy!

12 comments:

chelley325 said...

Now THIS may be a way of preparing asparagus that would get me to eat it! Looks great!

Danielle said...

I LOOOOOVE your photography! I'd love to know what equipment you use! Really beautiful work...and the food looks amazing too! :)

Chris said...

This looks irresitible! I love asparagus...and ones that are wrapped in flaky goodness? I am all about it. Thanks for stopping by and participating in Kitchen of Love! This is an awesome addition.

Patricia Scarpin said...

I absolutely love asparagus and it's always good to learn new ways to prepare them! It looks delicious!

Nina's Kitchen (Nina Timm) said...

What a stunning idea for a snack - I am a caterer and am always on the look out for new ideas.

I hope you don.t mind if I try your idea.

Thanks

Nina

Jade said...

Danielle - Thank you! I use all Canon equipment (digital SLR w/different lenses). If you want to talk specifics, drop me an email :)

Nina - Definitely give this a try for your catering! I've done it before for parties and holidays and it is gone so fast. It also can be served at room temperature - gotta love that kind of appetizer!

jade's hub said...

A is for Amazing actually. Delicious recipe wife!

LisaRene said...

Very appropriate recipe for this roundup!

Ann said...

Wow! Your asparagus looks delicious AND sexy!

SweetDesigns said...

YUM!!! Just when I thought you couldn't make Roasted Asparagus any better, you upped it with phyllo dough! Gorgeous pic's too!!

Angel said...

I too chose asparagus which for me is a super treat. I love how you did yours, it looks so tasty. Now I'm going to have to experiment with it.

Tartelette said...

Very creative! I bet it tasted like little bundles of joy!