Prosciutto-Wrapped Roasted Asparagus

This past weekend was abuzz with the anticipation of Easter.  Besides my focus on worship on the holy holiday, my agenda also entailed the making of goodie baskets for some special little people, and, as you might have guessed, deciding on my contribution to a family Easter dinner menu.  I also managed to score the perfect "Easter Dress" recently, which is undoubtedly a delight to the fashionista in me. :)

Back to the menu... My thoughts ranged from baking a cake (eclipsed by a cousin's announcement that she would be bringing cupcakes), to savory scones, to deviled eggs, to finally--a roasted vegetable dish (with some added umami) and the fixings for Arnold Palmer sips.

Asparagus are a delicacy--and especially when you're buying them in-season.  With my mind--and menu addition--finally settled, I roasted up some gorgeously green and fresh asparagus and finished them with a blanket of the umami goodness I mentioned above, i.e. salty, yummy prosciutto.  Simple. easy. elegant. and most importantly, delicious.

Beyond the ease of preparation and taste factors, this dish is also a star because it can be served as almost any course you like, making for appetizer, salad, lunch, or side dish heaven.  And it's spring eating as its best.

Happy Eating!

Prosciutto-Wrapped Roasted Asparagus
Ingredients:
1.5-2lbs. fresh asparagus
1/2 lb. prosciutto, thinly sliced
olive oil
kosher salt
freshly ground black pepper

Method:
Preheat oven to 400 degrees F.

Rinse, dry and trim asparagus stalks (break off the woody ends; they will snap at the natural breaking point).  Place asparagus on a foil-lined baking sheet and drizzle with oil.  Season with salt and pepper to taste and roast in preheated oven for 12-15 minutes, until tender, but not overly cooked. 

Wrap cooked asparagus with strips of prosciutto.  Serve and enjoy!    

My Easter Dinner

I endeavor to live a life where my faith is front and center, and Easter is a day where I especially take stride in expressing my deep gratitude for and celebration of my Christian heritage.  This year was no exception and that celebration flowed into the preparation of my special Easter dinner. 

Interestingly enough, the main course of my dinner was the same as the one I prepared last year.  I haven't decided whether this menu will become a standing tradition or not, so you'll have to check back in with me next year to see where I land.

Grilled Lamb Chops with Minted Pea Puree

My main course of grilled lamb chops, served with a minted pea puree, seemed to perfectly embrace the Easter tradition and Spring all-in-one.  The lamb shined with the accents of garlic, lemon and rosemary and the pea puree was bright, fresh and, to my chagrin, gone too soon.  They melded in perfect harmony for a simple, yet indulgent, bite.

Apple Turnovers

And then there was dessert.  Apple Turnovers made with flaky puff pastry and tart Granny Smith Apples.  With the help of store bought puff pastry, these gems came together in no time flat and succeeded as the perfect ending to my special meal.  How sweet!

To be clear, you don't need a special occasion to enjoy this menu.  All together or on their own, each dish is great and should be enjoyed as often as you like.  That's my plan, anyway.

Happy Spring and Happy Eating!

Grilled Lamb Chops with Lemon, Rosemary & Garlic 
Ingredients:
1.5 lbs. lamb chops
Olive Oil
Salt
Pepper
Fresh rosemary, chopped
4 garlic cloves, minced
Zest of 1 lemon

Drizzle olive oil on the lamb chops and season on both sides with salt and pepper.  Combine the rosemary, garlic and lemon zest into a mixture and, along with the lamb chops, add to a resealable bag. Rub the mixture into the chops and place in the refrigerator to marinate for 2-4 hours.

Remove chops from the refrigerator at least 20 minutes prior to grilling to allow meat to come to room temperature.  Preheat grill (or grill pan) and grill chops until medium-well or preferred level of doneness.  Remove chops from grill and allow to rest for at least 10 minutes prior to serving.   


Minted Pea Puree
Ingredients:
1 lb. frozen green peas
2 garlic cloves
Salt
Sour cream
Fresh mint

Bring a pot of cold water to a boil, then add salt, green peas, and garlic and cook until the peas are tender.  Drain the peas and put peas and garlic in a blender.  Add 3-4 tbsp. of sour cream, several sprigs of mint and blend until pureed.  Remove from blender and check for seasoning.  Season further, as desired, and return to the pot.  Cover to keep warm until serving.


Apple Turnovers
Adapted from Ina Garten
 
Ingredients:
1 sheet thawed puff pastry
3/4 lb. Granny Smith Apples 
Juice of 1 lemon
3 tbsp. dried cranberries
2 tbsp. sugar, plus more for sprinkling
3/4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg + tbsp. water (for egg wash)

Preheat oven to 400 degrees F.

Peel and slice apples and place in a bowl; toss with lemon juice to prevent browning.  Add in sugar, cranberries, flour, cinnamon and nutmeg and mix together to coat the apples.  Beat together egg and water in a separate bowl.

On a lightly floured board, roll out the puff pastry to approx. 12x12 in. and cut into 4 squares.   Fill the center of each square with 1/3 cup of apple mixture.  Brush the edges of the pastry with the beaten egg wash and fold one end over diagonally and seal the edges.  Brush the top of the pastries with egg wash and sprinkle with sugar.  Insert two small slits on top to allow steam to escape.

Bake for 20 minutes or until golden brown.  Serve and enjoy!