I don't know why, but I've been seriously into brunch lately. I just think it's such a fun and easy meal to celebrate with. But sometimes it's hard to pull together a great brunch menu. So I decided to lay one out for you through the month of April. Starting with this week's recipe I'll share a great group of dishes that when combined, make a delicious brunch menu!
I know the weather does NOT want to cooperate, but it IS Spring! And asparagus is one of the first fresh Spring vegetables to come into season. They also happen to be very good for you! Asparagus gives you over 20% of your Vitamin K for the day! Vitamin K helps keep your blood healthy and your bones strong - but it's fat soluble...which means, your body can't do too much with it without any fat. Hence the prosciutto! It's also a good source of folate (hey Moms-to-be!), Iron and Vitamin A; reducing inflammation and improving heart health!
My biggest tip for selecting asparagus is to look for thin stalks. The thicker they are, the more woody they become, making them difficult to eat. Also, check the cut ends, making sure there's no browning. You'll give them a fresh cut when you prepare them but you want them to be as fresh as possible.
Give this easy recipe a try this Spring to help you eat fresh and seasonally!
Makes 5-6 bundles
1 group asparagus
4 oz. (6-8 slices) prosciutto
1 clove of garlic
parmesan cheese - shaved
Preheat the oven to 400°.
Line a cookie sheet with foil, and spray with olive oil.
Create groups of 5-6 asparagus stalks. You should have about 5-6 groups total. Wrap a slice of prosciutto around each group of asparagus and lay them on the prepared sheet.
Once all the bundles are on the cookie sheet, grate the garlic on top of the bundles. Season with black pepper. Bake for 10-12 minutes, until asparagus tips start to brown and prosciutto begins to crisp.
Remove asparagus from the oven and top each with shaved parmesan. Serve hot.