Thursday, June 25, 2009

More Asparagus

My apologies if you don't like asparagus and/or prosciutto, but I do, so I'm using them again tonight.

4 chicken breasts, pounded flat
8 asparagus stalks, trimmed
4 slices smoked gouda cheese
sea salt

On each chicken breast, lay a piece of cheese and 2 asparagus stalks. Sprinkle with sea salt, and roll it up, piercing with a skewer or toothpick to hold it together. Bake at 425 F for 25 minutes.
If you like, you could lay piece of prosciutto or ham on the chicken before you put the cheese and asparagus. I don't really like prosciutto when it's cooked, so I didn't bother.

For an appetizer, I wrapped up some sautéed asparagus and smoked gouda cheese in a piece of prosciutto. Then I drizzled it with balsamic vinegar. You could just as easily wrap up the asparagus in prosciutto, and leave out the rest. It's so yummy.

I promise, no more asparagus or prosciutto for a while now.... in fact, I don't know what I'll be cooking for the next little while. The pantry is quite bare, and I'm not restocking it, so chances are there won't be anything blog-worthy in the near future. I'll try to come up with some great recipes while I'm on holidays, and wow you with them later in the summer. So until then, you're on your own, folks!!!
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k-e-household said...

We looooove prociutto so I will try these out. I plan on clearing out the pantry this summer too prior to our move, so who knows what we will be eating! Probably lots of fresh stuff and just tossing the old ;)

Stéphanie said...

oh yum, oh yum!
Must try, must try! what is better in this world than asparagus and prosciutto? (ok lots of stuff, but in the savory culinary world, it's way high up in my list!)