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| Chef: Gwin Grimes | |
| Food Mood: Light and Healthy | |
| Cuisine: Mediterranean | |
Servings: 8 |
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Ingredients |
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| 4 bundles of asparagus 1/3 lb prosciutto slices (cut into 2" strips) 1 yellow onion (julienned) 1 clove garlic (minced) 1/4 cup red wine vinegar 1 tsp fresh sage (chopped) 1 Tbsp fresh parsley (chopped) 3 Tbsp extra virgin oilve oil |
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Method |
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| 1. Place asparagus on hot grill and cook until just cooked-remove from heat and set aside to cool. 2. Once cooled-cut asparagus on the bias into about 3" long stalks. 3. In a saute pan add 2 tbsp olive oil and saute prociutto until crisp-remove prosciutto from oil and set aside to cool. Sage vinaigrette: 1. Add the sage and garlic and saute for about 1 minute-remove from heat, add the vinegar snd set aside. -In a saute pan add the remaining olive oil, onions and cook until caramelized, salt and pepper to taste. -In a large mixing bowl, add the asparagus, onions and the warm sage vinaigrette and toss gently. -Top with prosciutto crisps and fresh parsley and serve |
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