I love food. I think and talk about it constantly. I have dog-eared magazines, bookmarked cookbooks a desktop full of recipe links and two binders full of even more recipes. I also read cookbooks in my spare time.
It would be a euphemism to say, I have a few recipes I’ve been planning on making. It’s been years since I first saw turkey burgers, only to make them the other day.
I don’t hoard all of these recipes intentionally, but its’ difficult to actually go through and meet your lofty aspirations. You know when you’ve got a winning dish, it’s hard to try something new. Or when you see some recipes, they just seem so daunting, it’s hard to justify spending so much time for a potentially disappointing or lacklustre end result.
Which brings me to this recipe. I saw it two days ago and made it! That is to say, I don’t always wait
years months to make intriguing dishes, but this one seemed particularly, unnecessary. What I mean is, this recipe was looked good, I wanted to eat it, but it wasn’t at the top of my list. It’s moved it’s way up.
These bundles initially seemed like a special-occasion kind of dish. I always associate assembled or individual recipes with guests and parties. I should really stop that thought process, why shouldn’t I indulge. Funny enough, these are so simple and un-indulgent, just a few really good ingredients.
So next time you see a recipe and think “ugh, I can’t make that, it’s too hard/fancy etc.” Think again and make it. You’ll feel a little indulgent in doing so and proud for going ahead and making a seemingly un-tackleable recipe.
Prosciutto and Cheese Asparagus Bundles with Balsamic Glaze
Adapted from Whitewater Cooks: With Friends
24 asparagus spears
6 thin slices of prosciutto
6 thin slices fontina or Monterey jack cheese (really any cheese will be good here)
Pomegranate Balsamic Glaze*
*I didn’t have this on hand and reduced 1/4 cup of pomegranate juice with 2 tablespoons of balsamic vinegar. You can always drizzle with regular balsamic and it’ll be quite good still.
- Steam asparagus. I put them in a pan with a few splashes of water and let them steam for about 5 minutes. You can blanch them, but I normally just drain them and let them cool.
- While asparagus is cooling, slice cheese and preheat bbq to medium-high heat, about 350-400˚.
- Place prosciutto onto cutting board, put cheese then asparagus on top of that. Wrap into bundles tightly. Use toothpick if needed.
- Grill until cheese is melted and prosciutto is crispy; about 2 minutes per side.
- Drizzle with sauce and serve immediately.