baked asparagus with shiitake and prosciutto

prep time:  tbd
cook time:  1 hour
servings:  tbd

1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
grated nutmeg
3 tarragon sprigs

1.  preheat oven to 200 degrees.  line a baking sheet with parchment paper.  lay asparagus in a pil in center.  scatter mushrooms and prosciutto on top.  drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg.  toss vegetables to coat evenly.  lay tarragon over top.

2.  fold parchment to completely enclose vegetables and staple top and sides shut.  transfer pan to oven and bake for 1 hour.  asparagus should be just cooked through.  if too crisp, return to oven until done to taste.

- new york times, april 2010

No comments:

Post a Comment