Oh, asparagus. Why must you come and go in the blink of an eye? How am I supposed to make all the things I want when you are here for such a seemingly short time? I guess I just have to go on an asparagus-eating rampage and make everything I have bookmarked (and the annual favorite, asparagus pancetta hash, of course).
You’ve no doubt seen the famous prosciutto-wrapped asparagus appetizer online or at many a party. Personally, I love it, so it was no surprise I saved this recipe as soon as I saw it. You get the great asparagus-prosciutto combination with the added deliciousness of bread (which also makes it easier to eat and appropriate for a light lunch). The lemon adds brightness and makes this even more undeniably springlike.
We decided to have these toasts for a weekend lunch, and what a nice change of pace they were. We’re admittedly boring when it comes to weekend lunches and generally default to eggs or cold cut sandwiches. I was wondering how Z would like these – he eats 99.9% of what we put in front of him and anything under the general categorical umbrella “food” but he can be a bit of a sandwich purist. This mostly means he doesn’t want a lot on a sandwich, or wants to eat the components separately. But, he loved these (and requested thirds). Ian didn’t eat the prosciutto (I *try* to limit salty stuff at this age so he only has things like that occasionally) but enjoyed the puree both on toast and on its own.
So tell me, is there an asparagus recipe you love that I must make IMMEDIATELY?
Asparagus and Prosciutto Toasts
Adapted from The Kitchen
1 lb. asparagus, tough edges trimmed
4 tsp. olive oil, divided, plus additional for drizzling bread
1 clove garlic, minced
1/2 of a large leek (white/light green part), sliced and rinsed very well
2-3 Tbsp. lemon juice
2 oz. goat cheese
6 oz. prosciutto, thinly sliced
1 loaf of bread, thinly sliced
Bring a large pot of water to boil and add the aspragus. Blanche until tender and bright green, cooking for just about 5 minutes and then plunging into an ice bath. Pat dry and coarsely chop.
Heat 2 tsp. olive oil in a small saucepan over medium heat. Sauté the leek and garlic until tender but not browned, about 5 minutes. Set aside to cool slightly.
Place the asparagus, leek/garlic mixture, lemon juice, goat cheese, remaining 2 tsp. olive oil, and salt and pepper to taste in the bowl of a food processor. Process until smooth. (This can be made ahead of time and refrigerated until ready to serve.)
Meanwhile, preheat the broiler. Place the bread slices on a baking sheet and drizzle or brush with a little olive oil. Place under the broiler until toasted and golden brown. Keep a watchful eye – it can go from toasty and golden to burned in 5 seconds flat. 🙂
To serve, place a dollop or two of asparagus onto each toast and top with 1-2 slices of prosciutto.