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Cindy Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
Lucky for us Easter and asparagus season are at the same time of year. This is a simple "antipasto" to serve for Easter dinner. Notice that there are few measurements and if you are having more than 4 guests simply use 3 asparagus spears and three slices of Prosciutto per person.
  • 12 Asparagus spears
  • Olive oil
  • Salt and pepper
  • Grated Reggiano Parmigiano or Pecorino Romano
  • 12 slices Prosciutto di Parma

Preheat the oven to 400 degrees. Arrange the asparagus on a baking sheet and brush the spears with olive oil and sprinkle with salt and pepper. Bake the asparagus until tender; about 5 to 10 minutes depending on the thickness of the spear. Remove them from the oven and sprinkle on the grated Parmesan cheese. Return them to the oven for 2 minutes.

Arrange three spears of asparagus on each plate and decoratively drape the Prosciutto slices over the bottom of the asparagus and serve.

Serves 4

Wine Pairing
Mark Gasbarro of Gasbarro Wines recommends ... Poggio Bertaio Stucchioa, a full bodied Umbrian Sangiovese with forward fruit and low acidity.

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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