Spring in with Asparagus and Mushrooms this Spring
Appetizers:
Prosciutto Wrapped Asparagus
Ingredients:
8 slices Prosciutto, Sliced in half lengthwise
1 Lb. Fresh Asparagus, Trimmed
Extra Virgin First Cold Press Olive Oil
Freshly Ground Black Pepper
Italian Flat Leaf Parsley, Chopped
Method:
Preheat oven to 400°
Line a large, rimmed baking sheet drizzle with Olive Oil
Wrap your prosciutto around an asparagus spear in a spiral fashion
Repeat until you have 16 wrapped asparagus spears
Season with pepper Place atop of the baking sheet and bake until prosciutto is crispy, 28 to 30 minutes
Plate and drizzle with Olive Oil and garnish with Italian Flat Leaf Parsley
Entree
Fresh Pasta with Red Wine, Mushrooms and Thyme
Ingredients:
8 Oz. Fresh Pappardelle Pasta
10 Oz. Fresh Mushrooms Portobello, Chopped
1 Tablespoon Extra Virgin First Cold Press Olive Oil
2 Tablespoons Unsalted Butter
3 Garlic Cloves, Minced
2 Springs Fresh Thyme
2 Oz. Red Wine
1/4 Cup Fresh Grated Parmigiano
Himalayan Salt and Fresh Ground Pepper
Italian Flat Leaf Parsley, Chopped
Method:
Bring a large pot of water to a boil
Coat the bottom of a sauté pan with olive oil and place on high heat
Add mushrooms and cook for 3 minutes
When browned add the butter, garlic and thyme and cook for 3 minutes
Add salt and pepper to taste
Drop your pasta and cook for two minutes
Deglaze pan with wine and reduce for 1 minutes
Drain your pasta and add to your sauté pan
Toss well and plate
Garnish with Italian Flat Leaf Parsley and Fresh Grated Parmigiano
