Marinated Asparagus
Wrapped with Prosciutto Platter
Italian Appetizer
This recipe can be made any way you
desire. Add any of your favorites or just leave as is. This platter is so
impressive and makes a beautiful presentation it’s always a hit for any
occasion. I usually prepare the marinade and add the asparagus spears to a zip
lock bag the night before and marinate in the refrigerator overnight. Best
served with fresh Semolina or your favorite Italian bread. My favorite Italian
Appetizer of all is this. And it’s pretty easy to make.
36 fresh thin asparagus spears (thin
like a pencil)
1 cup olive oil
Juice of 2 lemons
2 Tablespoon of small Capers
2 Teaspoon of dried crushed Thyme
3 large garlic cloves, minced (I use
a garlic press)
Salt and Pepper to taste
18 slices of thinly sliced
prosciutto (Not too thin where it falls apart)
1 ½ bs. Ciliegine mozzarella balls
(or cut into cubes if you can’t find the quarter sized balls)
1 pint of cherry tomatoes
1 ½ cup jarred button mushrooms in
water
1 can of jumbo pitted black olives
Spices (Save for the END) a pinch of
oregano, parsley, basil, red pepper flakes
1 large oval or round platter
Cut the hard bottoms of asparagus
off (approx. 2-3 inches). Add asparagus to a large pot of boiling water for 4
min., Remove with tongs or slotted spoon and place in an icy cold water-bath to
stop cooking and are cold. Lay the asparagus on towel to dry off by gently
rolling off the excess water. Now begin the marinade. In a bowl add the olive
oil, lemon juice, capers, thyme, garlic and salt and pepper to taste. Stir all
ingredients together. Let everything sit at room temperature for ½ hour (take a
break or glass of wine) Now take a 1 gallon size zip lock bag and carefully
place the dry asparagus spears in the bottom of the bag. Pour the entire
marinade on top of asparagus and zip lock the bag taking out any air and gently
mix without breaking asparagus. Refrigerate overnight or minimum 3 to 4 hours.
So far, that’s easy.
When ready to assemble platter start
by taking the mozzarella balls, button mushrooms, cherry tomatoes and black
olives and Drain any liquids and dry off on a towel.
Take out the asparagus from the
refrigerator and let sit for 10 min. (I usually put plastic wrap on my counter
top to roll the asparagus on.) Cut the prosciutto in half (not lengthwise) and
begin taking asparagus one at a time out of the bag and rolling the prosciutto
around it, on the plastic wrap (no mess). Add each piece to your large round
platter (leaving a large empty space where you will add the goodies) with
spears pointing outward until last piece is rolled. With the left over marinade
still in the zip lock bag add the mozzarella balls, mushroom caps, cherry
tomatoes, black olives and a pinch of each, oregano, parsley, basil, red pepper
flakes. Re-zip the bag and mix marinade all over the ingredients (you may need
to add a little more olive oil if it’s too dry) Now begin to pour all
ingredients in the center of you platter forming a beautiful dome in the center
of the wrapped asparagus spears. Serve slightly chilled or best at room
temperature. Serves 6. You’ll probably double, triple or quadruple this the
next time you make it. Peace and enjoy.
