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"The belly rules the mind."--Spanish Proverb

Prosciutto Wrapped Asparagus and White Vinaigrette Recipe

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This recipe for Prosciutto Wrapped Asparagus and White Vinaigrette is from Feeding the Poore, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
24 Fresh asparagus spears washed and woody ends removed
1 cup purchased roasted red sweet peppers, drained and cut into small slices
12 thin sliced imported prosciutto
⅓ cup olive oil
2 TBSP white balsamic vinegar or white vinegar
½ tsp. Dijon-style mustard
1 clove garlic minced
¼ tsp. salt
¼ tsp. pepper

Directions:
Directions:
Make vinaigrette first. In blender, combine olive oil, white balsamic vinegar, Dijon mustard, garlic, salt and pepper. Cover and blend until combined. Set aside. Snap and discard woody bases from asparagus. Cook asparagus in small amount of boiling water for 3-4 minutes until crisp-tender. Don't overcook. Drain well. Rinse with cold water, then dry. Marinate asparagus in the vinaigrette for a few minutes. Cut each slice of prosciutto in half so that there are 24 slices, (one for each asparagus spear).

To assemble, place one strip of red pepper alongside one asparagus spear. Leaving tip of asparagus showing, wrap prosciutto around asparagus and red pepper. Repeat with remaining asparagus, red pepper and prosciutto. Arrange on a serving platter.

Personal Notes:
Personal Notes:
This recipe makes more than enough vinaigrette. You could use half for the marinade, and reserve the rest for a salad later on. It's delicious.

 

 

 

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