Ingredients with Measurements:
- 1 pound Casatella Trevigiana cheese, sliced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 slices prosciutto, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Cheese slicer
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add asparagus and cook for 5-7 minutes until tender.
3. Add lemon juice and season with salt and pepper to taste.
4. Remove asparagus from skillet and set aside.
5. In the same skillet, add the sliced Casatella Trevigiana cheese and cook for 2-3 minutes on each side until melted and golden brown.
6. Arrange the cooked asparagus on a serving platter and top with the melted cheese.
7. Wrap each asparagus spear with a slice of prosciutto.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 8g
Protein: 22g
Substitutions for ingredients:
- Casatella Trevigiana cheese can be substituted with any soft cheese such as Brie or Camembert.
- Prosciutto can be substituted with any thinly sliced cured meat such as ham or bacon.
Variations:
- Add roasted cherry tomatoes for extra flavor.
- Substitute asparagus with green beans or broccolini.
Tips and tricks:
- Use a cheese slicer to get even slices of Casatella Trevigiana cheese.
- Make sure to trim the asparagus before cooking.
- Do not overcook the cheese as it can become tough and rubbery.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the wrapped asparagus on a platter and drizzle with olive oil and lemon juice.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting, increase the heat slightly and cook for a few more minutes.
Food safety advice:
Make sure to cook the asparagus thoroughly to avoid any foodborne illnesses.
Food history:
Casatella Trevigiana is a soft cheese from the Veneto region of Italy.
Flavor profiles:
Creamy, tangy, and salty.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Italian