It may not feel like spring, but technically it is spring this week! I will disregard the 30-40 degree weather in Central Ohio and have faith that spring-like weather will be here SOON. I’ve decided to highlight a few of my favorite spring recipes to keep on that wavelength!
The first recipe, Asparagus Wrapped in Prosciutto, is a simple yet scrumptious side dish that I’m sure you will love. Years ago, I had ordered asparagus wrapped in beef at an Asian restaurant. It was delicious but expensive, so I went online to find something similar and this is what I found. I can’t remember the original source as I’ve been making it for years!
The second one featured is a Spring Minestrone Soup. Spring is here, which means summer is around the corner, and making healthy and filling soups is a good way to prepare for bathing suit season!
Asparagus Wrapped in Prosciutto
1 bunch of asparagus, trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper, to taste
2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise
1. Preheat grill to medium.
2. Toss asparagus with oil, salt and pepper in a medium bowl.
3. Wrap one of the prosciutto pieces around the middle of 4-5 asparagus spears. Repeat, making 4 bundles.
4. Oil the grill rack using a paper towel soaked with oil. Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.
Makes 4 servings. Enjoy!
Spring Minestrone Soup
2 Tbsp olive oil
6 green onions
2 green garlic stalks, or 2 large garlic cloves
1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
1 15-ounce can of diced tomatoes
1 quart vegetable or chicken stock
Salt to taste
1/2 pound artichoke hearts (fresh or frozen), roughly chopped
1 15-ounce can of chickpeas
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch pieces
2 cups greens (dandelion, chard, spinach, kale, arugula, etc), thinly sliced
Up to 1/4 cup pesto (can make fresh, or buy a high-quality one from the store)
Grated parmesan or pecorino cheese for garnish
1. Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.
2. Warm olive oil for one minute in a large pot set over medium-high heat. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.
3. Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock and bring to a simmer. Add salt to taste, then cover and cook over medium-low heat for about 10 minutes.
4. Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. cook 2 minutes.
5. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
5. Turn off the heat and stir in the pesto. Top with grated cheese and serve. Serves 4-6.
Whatever the season, if you or someone you know is looking to buy or sell a home in Central Ohio, have them contact me and my team of professionals! I can be reached via email Lori.Hicks@RealLiving.com or phone 614.336.7514.