Since I moved to Europe I started liking asparagus. But it’s only since I moved to Germany that I started to be really excited about the asparagus season.
Not that I disliked or wasn’t excited about asparagus before. In Russia, or at least on its West Siberian Plain, asparagus is not a common vegetable. So in fact, I just never tried. When I was living in Holland, I of course got in taste and were already treating myself with the green asparagus even in the poor-student times.
Things changed after I first time experienced the opening of the asparagus season in Germany. As of the beginning of May German cities get filled with the small kiosk selling all sort of asparagus, people lining up for it and arguing about the best recipe for Sauce hollandaise, the supermarkets offers special wines that go best with asparagus, Saturday evenings there is literally a fight over the last bunch of it, since the invitations for an asparagus Sunday branch have already been sent 🙂 I exaggerate of course, but at the same time, I fully share the craziness and I find it great that people are getting so excited about a vegetable!
So now when the asparagus season is on, I cook it at least 3 times a week. Last week a prepared a salmon with white asparagus and champignons. Yesterday, it was a pasta with green asparagus, cherry tomatoes, basil and feta cheese (the picture is not that great since we were so hungry and I didn’t have patience to take a good picture. But it was totally delicious, so I will cook it again 4sure). Today, Patrick is off for a business trip, so I am ready for a perfect single-lady night, with “The Good Wife,” with the good wine (I bought a nice bottle of Chenin Blanc) and with these great asparagus prosciutto rolls. In my world, this is one the best ways to enjoy a quiet evening and to relax 🙂
And this recipe has it all: it is easy to make, it is delicious and sophisticated, it is a great wine pairing, it is healthy and it looks (well… you are the judges).
And also you don’t have to follow the recipe. You can (and please do!) get creative. You can pretty much choose everything:
– what are you wrapping the asparagus in (in my case it is prosciutto, but you can also use other type of ham, a slice of zucchini, cucumber, or tortilla);
– what else you areputting in your roll. I went for mozzarella, because a) I had in the fridge, b) I like how it creamy taste balances prosciutto. But it would also be wonderful with any other cheese, like feta, parmesan, or manchego!!!, or with a quarter of boiled egg, or with smth sweet like melon or a piece of fig)
– what kind of salad you are serving along with it (I made a simple rucola-tomato salad with yogurt-mustard dressing.)
- asparagus – 5 stems pro roll
- piece of mozzarella cheese
- thin slice of prosciutto ham
- 2 tablespoons of yogurt
- 1 tablespoon of lemon juice
- 1 spoon of Dijon mustard
- Pepper, salt
- Boil asparagus for 2-3 min max (you want it to stay crunchy). Then remove from water and cool down under cold running water or put in the bowl with ice-cubes (doing eighter of those will keep the bright green color).
- Wrap a slice of cheese and asparagus in the prosciutto slice.
- Mix the ingredients for the dressing. Cut tomatoes the way you like, mix with rucola and the dressing.