Asparagus season is upon us. Yes , we can get asparagus year round, but nothing tastes as wonderful as picked locally and trucked all of about 10 feet inside the farmers market. I still tastes of earth in the best possible way. This is when I don’t wish to “embellish” my asparagus but let it be the lead actor in my recipe. Just a lttle olive oil perhaps some butter and some sea salt a bit of fresh ground pepper is all that I need to make me happy. There are many other ways to dress up or at least change it up and not get bored or maybe some of your guests need to be impressed with some fancier presentation. If so try the never fail approach of wrapping your asparagus in prociutto. Before I do this I spread a little montrached cheese that I doctored up with fresh minced garlic, a lilttle fresh parsley and some salt and pepper. Just cook your asparagus for about 5 minutes to make sure it has some crunch left. plunge in a bowl of ice water to shock it and stop the cooking process. When it is cool just spread some of the herbed montrached cheese and wrap some procsiutto around the bottom half of the asparagus, making sure to keep the top of the spears exposed. I always serve them with the tips up in a beautiful chic container or vase to look like a floral arrangement. When I make arrangements I oftern use fruits and herbs mixed in with my flowers, of course those are not to eat, but in this case you have a completely edible arrangement that looks fab. on your table or buffet. Give it a try this Easter or for a springtime brunch. and try and eat what is in season you can’t go wrong.
