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Spring in with Asparagus and Mushrooms this Spring


Prosciutto Wrapped Asparagus 


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


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 


Fresh Pasta with Red Wine, Mushrooms and Thyme


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


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


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