Sunday, November 05, 2006

Asparagus with Asiago and Prosciutto

From Food Network Kitchens Making it Easy

2 pounds medium asparagus
2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1-2oz chunk Asiago or Parmesan cheese
1 ounce thinly sliced prosciutto

Preheat oven to 450. Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over and shave the Asiago into wide flakes on top of that. Tear the prosciutto into ragged pieces and scatter on top. Serve warm or at room temperature.

No comments: