Vegetables. Eat more of them. Do not fear them. They are your friend. Your friend that you eat.
This dish will make the people finish all of the asparagus in the dish. There will be none left, and that’s a victory, if you ask me.
Asparagus with Prosciutto Crumbles
- 1 pound asparagus, washed, ends trimmed and discarded
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 3 ounces prosciutto (about 5-6 slices), chopped
- 1/4 cup almond flour
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
Place asparagus in an 8×8 baking dish. Season well with salt and pepper. Pour heavy cream evenly over asparagus.
Preheat oven to 400 degrees. Heat olive oil to medium high heat in a large non stick pan. Cook shallot until soft, about 2 minutes. Add prosciutto pieces, stirring to fry them up evenly until they are crispy. Stir in almond flour until “crumbles” form and cook an additional 3-4 minutes until it starts to become golden brown.
Pour prosciutto crumbles evenly over asparagus. Roast in oven for 10 minutes. Remove from oven and sprinkle parmesan on top. Place back in oven and bake an additional 10 minutes.