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What you’ll need:

12 asparagus stalks (about 1 pound)

½ pound of prosciutto, thinly sliced

1 tsp. (each) salt and pepper

¼ cup olive oil

¼ cup grated Parmigiano Reggiano cheese

Pair with: A glass of Valpolicella or Sangiovese wine, says Chef Roberto.

Wine Director John Peters adds: “Roberto is spot on with his match up of a light red, because it will play well with the prosciutto. Another option is to opt for a crisp white to cleanse and compliment the salty prosciutto flavor. When in doubt, though, you can’t go wrong grabbing some bubbly — or better yet, Prosecco.”

Baked Asparagus With Prosciutto

By Chef Roberto Forgione

Here’s how:

1. Preheat the oven to 450 degrees.

2. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper.

3. Put in the oven and roast until asparagus is tender, about 15 minutes. Take out and let cool completely.

4. Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature with grated cheese.

Next: Chef Roberto's Mushroom Risotto With Peas

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